Roasted Chicken Noodle Soup

Roasted Chicken Noodle Soup
  • Yield:10
  • Active time:30 minutes
  • Total time:one hour 10 minutes.
  • Rated: 4.0
This recipe appears in:
Serious Entertaining: For a Sick Friend

Roasting the chicken with thyme adds flavor to classic noodle soup.

Adapted from Orangette


  • 3 pounds mixed bone in chicken breasts and thighs
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh thyme, plus 5 sprigs
  • Salt and pepper
  • 3 quarts chicken stock
  • 3 carrots, cut into 1/4 inch pieces
  • 3 ribs celery, chopped
  • 2 large leeks, trimmed and cut into 1/2 inch rounds
  • 1 parmesan cheese rind (about 1 by 3 inches)
  • 1/2 cup small pasta, such as elbow macaroni


  1. 1.

    Preheat oven to 450°F. Place chicken on a rimmed baking sheet and rub with olive oil. Sprinkle chicken with salt and thyme. Bake until cooked through (when a knife pierces the thickest part of a thigh, the juices should run golden) about 30 minutes. Let cool.

  2. 2.

    Place stock, carrots, celery, leeks, and Parmesan rind in a large pot. Bring to a boil over medium high heat. Reduce to a simmer and cook until vegetables are tender, about 25 minutes. Add 5 sprigs of thyme to broth and let cook 5 minutes more.

  3. 3.

    When chicken is cool enough to handle, remove skin. Rub meat with seasoned side of the skin. Cut meat from the bones and roughly chop chicken to 1/2 inch pieces.

  4. 4.

    Add chicken and pasta to soup. Raise heat and bring soup to a boil. Reduce heat and simmer for 5 minutes. Season with salt and pepper and serve.

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