Roasted Garlic Chicken Noodle Soup
Roasted Garlic Chicken Noodle Soup is a delicious way to change up classic chicken noodle soup! Roasting the garlic and onion gives the broth a wonderful garlic flavor that makes this soup stand out. With tender chicken, carrots, celery, and egg noodles in every bowl, it is a comforting meal you will want to make again and again!
Servings: 6 people
Calories: 387kcal
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.
Nutrition
Serving: 1portion | Calories: 387kcal