Roasted Chicken Noodle Soup

Roasted Chicken Noodle Soup


11 to 12 cups Homemade Roasted Chicken Stock
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 tablespoon chicken base (Better Than Bouillon)
1 teaspoon herbes de Provence
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
3 cups wide homestyle noodles
4 cups diced cooked chicken


In stockpot or Dutch oven, combine all ingredients except noodles and chicken over medium heat; cover and cook until vegetables are crisp-tender, about 15 minutes.

Add noodles; cook until tender, about 15 minutes.

Stir in cooked chicken; cook until heated through. Ladle into serving bowls.

Servings: 8 (using reduced-sodium chicken broth)
Serving Size: Per Serving

Per Serving
Calories: 229
Cholesterol: 79 mg
Fat: 6 g
Sodium: 1139 mg
Carbohydrates: 15 g
Protein: 27 g
Fiber: 2 g

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Homemade Roasted Chicken Stock

Time to bone up on your soup-making skills! Making stock from roasted chicken with bones gives it a deep, rich flavor you just can’t get from a can.