Roast Chicken Noodle Soup

This great tasting chicken noodle soup is the perfect solution to leftover roast chicken. Any pasta will work in this chicken noodle soup recipe, but egg noodles are classic.

Makes 8 Portions of Roast Chicken Noodle Soup

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 clove garlic, minced
• 1 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups chicken broth
• 2 cups cubed Yukon gold potatoes
• 1 teaspoon salt
• 2 cups shredded roast chicken meat
• 2 cups uncooked egg noodles, or other dry pasta
• 1 cup half and half

In a soup kettle, on medium heat, sauté the onion, carrots, and celery in the oil and butter for 5 minutes. Stir in the garlic, flour, thyme and poultry seasoning; sauté 2 minutes. Whisk in the broth, add the potatoes and salt; bring to a simmer. Reduce heat and simmer covered for 20 minutes, or until potatoes are almost tender.

Stir in the chicken and egg noodles; simmer for about 10 minutes, or until noodles are tender. Stir in the half and half and immediately turn off the heat. Taste for seasoning and serve.

User Reviews