Easy Chicken Noodle Soup from a Leftover Roasted Chicken

Name: Easy Chicken Noodle Soup from a Leftover Roasted Chicken
Prep time: 40 min
Total time: 2 h 15 min
Yield: 4 to 6 servings
Ingredients: 1 roasted chicken carcass, meat removed and reserved for the soup; 1 tablespoon olive oil; 3 quarts (12 cups) water; 1 medium carrot, peeled and coarsely chopped; 1 medium celery stalk, coarsely chopped; 1/2 medium yellow onion, coarsely chopped; 2 fresh thyme sprigs; 1 bay leaf; 1/2 teaspoon whole black peppercorns; 2 medium carrots, peeled and medium dice; 2 medium celery stalks, medium dice; 1/2 medium yellow onion, medium dice; 1 teaspoon kosher salt, plus more for seasoning; 1 teaspoon finely chopped fresh thyme leaves; Freshly ground black pepper; 1 cup dried egg noodles (about 2 ounces)

Noodles Soup Chicken Healthy Egg Noodles Bay Leaf Thyme Carrots Celery Onions Lunch Dinner Leftovers Weeknight Dinner Winter Comfort Food Poultry Easy

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4 to 6 servings Easy

Total: 2 hrs 15 mins

10 Ratings

Ingredients (16)

For the stock:

1 roasted chicken carcass, meat removed and reserved for the soup
1 tablespoon olive oil
3 quarts (12 cups) water
1 medium carrot, peeled and coarsely chopped
1 medium celery stalk, coarsely chopped
1/2 medium yellow onion, coarsely chopped
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon whole black peppercorns

For the soup:

2 medium carrots, peeled and medium dice
2 medium celery stalks, medium dice
1/2 medium yellow onion, medium dice
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon finely chopped fresh thyme leaves
Freshly ground black pepper
1 cup dried egg noodles (about 2 ounces)

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Nutritional Information

Calories101
Fat2.42g
Saturated fat0.67g
Trans fat0.01g
Carbs16.94g
Fiber2.68g
Sugar2.64g
Protein3.61g
Cholesterol15.86mg
Sodium546.4mg
Nutritional Analysis per serving (4 servings) Powered by

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Homemade chicken noodle soup is a comforting dish on a cold day or when you’re feeling under the weather, and an easy way to use up leftover roasted chicken. Don’t be afraid of making the stock from scratch—it’s actually easy and makes all the difference in your finished soup. Simply brown the bones from the leftover roasted chicken carcass to give the stock a complex flavor, add some vegetables and water, simmer, then strain the stock. Finally, just bring it back up to a simmer, add raw vegetables, and finish the soup with any leftover chicken meat and cooked egg noodles. (Don’t try to add the dried noodles to your soup—they’ll suck up the stock and thicken the soup to a pasty mess.)

What to buy: We strongly recommend making the stock yourself, but you can also substitute 6 cups of high-quality, low-sodium store-bought chicken broth.

Game plan: The stock can be made in advance and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.

You’ll need to make a roasted chicken before you begin.

by Christine Gallary

What to buy

Le Creuset 8-Quart Enameled Steel Stockpot, $79 at Sur La Table

Durable, easy to clean, and heirloom-quality, this stockpot is perfect for soups, stews, seafood, and so much more—and it comes in a range of gorgeous colors to suit every kitchen.
See It ›

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

For the stock:

1Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.
2Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
3Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).
4Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.
5Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)

For the soup:

1Bring the stock to a simmer over medium-high heat. Add the carrots, celery, onion, measured salt, and thyme, season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.
2Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions until al dente. Drain in a colander.
3While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use.
4When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer. Cook until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.

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