How can you make classic chicken noodle soup even more flavorful? Use roasted chicken! The key to amazing chicken soup is the base, so we’re fans of any recipe that starts with a chicken carcass. Don’t happen to have one saved from a Sunday roast? Pick up a whole roasted or rotisserie chicken this weekend, use some of the meat for today’s soup, and save the rest in the freezer for another batch of chicken noodle soup later. A great method to prepare a fresh soup this weekend while stretching the use of ready-to-eat chicken even further.
Chicken Noodle Soup Made with Roasted Chicken and Fresh Herbs
This modern twist on traditional chicken noodle soup is brightened with plenty of fresh herbs and a squeeze of lemon. The broth is prepared by slowly simmering the bones of a roast chicken in water until it’s rich and full of flavor. Stir in your preferred chopped greens during the final few minutes of cooking, such as kale, dandelion greens, spinach, or chard.
Chicken Noodle Soup With Fried Chicken Ingredients
Roasted Chicken Broth:
- 8 cups cold water
- 1 roasted chicken carcass, broken up into smaller pieces.
Chicken Noodle Soup:
• 1 small onion, finely chopped,
• 2 tbsp olive oil,
• 2 large or 3 small carrots, chopped,
• 2 ribs celery, chopped,
• ½ bulb fennel, chopped,
- 2 tbsp finely chopped fresh fennel fronds,
- 2 leeks, chopped (white and light green parts only),
- ½ tsp each salt and pepper, or to taste,
- 3 cloves garlic, chopped,
- 1 tbsp finely chopped fresh thyme,
- ¼ tsp hot pepper flakes,
- 2 cups chopped cooked chicken,
- 2 cups egg noodles,
- 2 tsp lemon zest (zest of 1 lemon)
- ¼ cup lemon juice,
- 2 tbsp finely chopped fresh dill,
- ¼ cup finely chopped fresh parsley,
- 2 green onions, finely chopped.
Chicken Noodle Soup with Fried Chicken Preparation
Roasted Chicken Broth:
Place the chicken carcass in a saucepan and cover it with water. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 1½ to 2 hours until the stock is flavorful. Strain through a fine-mesh sieve and discard the bones.
Chicken Noodle Soup:
In a saucepan or Dutch oven over medium heat, heat the oil. Add onion, carrots, celery, fennel, leeks, garlic, thyme, salt, pepper, and hot pepper flakes. Cook, stirring occasionally, for 8–10 minutes until the vegetables begin to soften.
Add the broth and bay leaves, and bring to a boil. Reduce the heat to medium-low, cover, and cook for 5–8 minutes until the vegetables are tender.
Add the noodles and chicken, cover, and cook for 7–10 minutes until the noodles are just tender. Stir in lemon zest, lemon juice, green onions, parsley, dill, and fennel fronds. Remove the bay leaves and adjust seasoning to taste before serving.
