Roasted Chicken Noodle Soup

Roasted Chicken Noodle Soup

If you have used frozen chicken, residual salt may have flavored the stock. Give a quick taste to check before using the recommended amount in the recipe.




  1. Let the roasted chicken cool slightly and then pull the meat off the bones.
  2. Place the chicken bones, onions, celery, carrots, parsley and peppercorns in a 7-quart Dutch oven or large pot, cover with cold water and bring to a gentle simmer. Continue cooking for a couple of hours, occasionally skimming any foam from the top of the broth.
  3. Strain the chicken stock through a sieve into a clean pot in batches and be sure to press down on the chicken and vegetables to get all the juices.
  4. Add the carrots, celery, salt and pepper and bring to a gentle boil for 15 minutes.
  5. Stir in the chicken and the noodles, return to a gentle boil and continue cooking according to the timing on the noodle package.
  6. Stir in the parsley.