Some days just call for a big bowl of chicken noodle soup, and it doesn’t get much better than this recipe! Roasted Garlic Chicken Noodle Soup starts with tender chicken, carrots, celery, and egg noodles, but with one little twist. I roast the chicken with onion and garlic before adding everything to the soup. It is a fun and delicious way to change up classic Chicken Noodle Soup!
Once you taste how much flavor roasted garlic can add, you will also want to try my Roasted Garlic Ravioli! It is another delicious way to use roasted garlic.
Ingredients & Substitutions
- Chicken thighs: Boneless, skinless chicken thighs stay tender in the soup. Boneless, skinless chicken breasts can also be used.
- Yellow onion: Roast the onion with the chicken to add flavor to the soup. White or sweet onion could also be used.
- Garlic: You will need two whole heads of garlic. Roasting softens the cloves and makes them easy to mash into the broth.
- Olive oil: Extra virgin olive oil helps the chicken, onion, and garlic roast nicely.
- Best Chicken Seasoning: This seasons the chicken before roasting, and it really is the best seasoning (hence the name)! Seriously, it has never let me down on flavor! Use your favorite chicken seasoning if needed.
- Butter: I use unsalted butter to sauté the vegetables. If using salted butter, adjust the added salt to taste.
- Carrots and celery: These classic soup vegetables add color and texture. Slice them evenly so they cook at about the same rate.
- Chicken broth: You will need 64 ounces (8 cups) of chicken broth. Use regular or low-sodium broth, adjusting the salt as needed.
- Thyme and bay leaf: Dried thyme adds a little earthy flavor, while the bay leaf adds depth as the soup simmers. Remove the bay leaf before serving.
- Wide egg noodles: These are perfect for chicken noodle soup. Other egg noodles or your favorite pasta can also work, but cooking times may vary.
- Lemon juice and parsley: Fresh lemon juice brightens the broth, while fresh parsley adds a little color and freshness. I recommend fresh lemon juice if you have it.
- Kosher salt and black pepper: Add both to taste at the end, once you have tasted the broth.
Tips for the Best Roasted Garlic Chicken Noodle Soup
- Make sure the garlic is soft. The roasted garlic should be tender enough to squeeze out of the skins and mash easily into the broth. If it needs more time, let it keep roasting while you start the soup.
- Don’t skip the roasted onion. Roasting the onion with the chicken adds another layer of flavor to the broth.
- Watch the noodles. Cook the egg noodles just until al dente. They will continue to soften as they sit in the hot soup.
- Add the chicken near the end. Since the chicken is already cooked, stir it into the soup during the last few minutes so it heats through without becoming overcooked.
- Taste before adding salt. The chicken seasoning and broth both contribute flavor, so taste the soup before adding extra kosher salt.
- Finish with lemon juice. Stir in the fresh lemon juice at the end. It helps brighten the broth and balance the roasted garlic.
FAQs
Can I roast the garlic ahead of time?
Yes! Roast the garlic up to 3 days ahead of time. Once cooled, squeeze the cloves from their skins and store them in an airtight container in the refrigerator until you are ready to make the soup.
Do I have to roast the garlic for this soup?
Roasting the garlic is what makes this soup different from classic chicken noodle soup, so I recommend keeping that step. (Seriously, it adds SO much flavor; I loved it!) If you are short on time, you can roast the garlic a day or two ahead. Using raw garlic instead will give the soup a different, sharper flavor.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a handy shortcut when you want to save time. You can skip roasting the chicken, shred the cooked meat, and add it to the soup during the last few minutes of cooking. You will still want to roast the garlic and onion for the flavor they add.
Can I make roasted garlic chicken noodle soup ahead of time?
Yes! You can prepare the roasted chicken, garlic, and onion ahead of time and refrigerate them separately until you are ready to make the soup. For the best texture, cook the noodles just before serving so they don’t soak up too much broth.
Can I use a different kind of noodle?
Absolutely! Wide egg noodles are a classic choice, but you can use medium egg noodles or another short pasta shape. Just follow the package directions for cooking time, as it may vary depending on the pasta you choose.
What can I serve with roasted garlic chicken noodle soup?
This soup is a meal on its own, but it is also delicious with crusty bread, homemade easy dinner rolls, or a crispy grilled cheese sandwich. A simple side salad makes a nice side, too.
How To Store Roasted Garlic Chicken Noodle Soup
Refrigerator: Let the soup cool slightly, then transfer it to an airtight container and refrigerate for up to 3 to 4 days.
To reheat: Warm the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth if the noodles have absorbed too much liquid.
Freezer: For the best texture, freeze the soup without the noodles. Let the soup cool, transfer it to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat on the stovetop, and add freshly cooked noodles before serving.
A little tip: Egg noodles soften as they sit in the broth, so the leftovers may be thicker than the freshly made soup. A little extra broth will help bring it back to the consistency you like.
Roasted Garlic Chicken Noodle Soup
Ingredients
Roasted Chicken and Garlic
- 1 ½ pounds boneless skinless chicken thighs
- 1 medium yellow onion, cut into wedges
- 2 heads garlic, about 10 to 12 cloves each
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon Best Chicken Seasoning
Soup
- 2 tablespoons unsalted butter
- 2 large carrots, peeled, sliced (about 1 ½ cups)
- 2 ribs celery, sliced (about 1 cup)
- 8 cups (64 ounces) chicken broth
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 ounces wide egg noodles, uncooked
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Roast the Chicken, Garlic, and Onion
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Pat the chicken thighs dry. Place them on the prepared baking sheet along with the onion wedges.
- Drizzle the chicken and onion with 1 tablespoon olive oil. Sprinkle the chicken evenly with the Best Chicken Seasoning, turning to coat all sides.
- Use your fingers to peel away all the loose, papery outer layers around the heads of garlic, keeping the heads intact. Slice approximately ¼ inch from the top of each head, exposing the cloves.
- Place each head of garlic onto a small piece of aluminum foil. Drizzle the exposed cloves with the remaining tablespoon of olive oil, dividing it evenly between the two heads. Wrap the foil around each head of garlic.
- Place the wrapped garlic on the baking sheet with the chicken and onion.
- Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the onion is tender and beginning to brown.
- Transfer the chicken and onion to a cutting board. If the garlic is not yet soft enough to squeeze easily from the skins, return it to the oven and continue roasting for another 15 to 20 minutes, or until softened.
- Once cool enough to handle, chop or shred the chicken into bite-sized pieces. Finely chop the roasted onion. Set both aside.
Make the Soup
- While the garlic finishes roasting, melt the butter in a large Dutch oven over medium heat.
- Add the carrots and celery. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
- Add the chicken broth, thyme, and bay leaf. Bring to a gentle simmer.
- Once the garlic is soft enough to squeeze easily from the skins, squeeze the roasted cloves into a small bowl. Add about ½ cup of warm broth from the pot and mash the garlic into the broth until mostly smooth.
- Stir the roasted garlic mixture and chopped roasted onion into the soup.
- Add the egg noodles. Cook according to the package directions until al dente, typically 6 to 8 minutes.
- Add the shredded chicken during the final 2 to 3 minutes of cooking, just long enough to heat it through.
- Remove and discard the bay leaf. Stir in the lemon juice and parsley.
- Taste and season with kosher salt and black pepper as needed. Serve hot, garnished with additional parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
