From our kitchen to yours: Roasted Chicken Noodle Soup



Simple and satisfying, this soup is one of the ultimate comforts — especially if you need a mid-winter pick-me -up.

Fresh vegetables and herbs, buttery egg noodles, shards of roasted chicken and a silky broth makes this dish irresistable to everyone of all ages.

From our kitchen to yours, enjoy!



1 cup carrot ¼ in dice

1 cup celery ¼ in dice

1 cup onion ¼ in dice

1 tblsp  sliced garlic

1 tsp chopped thyme

3 quarts chicken stock

3 cups pulled roasted chicken

1 quart noodles cooked tossed with 1 tsp chopped parsley


In a large pot, sautee the mirepoix (carrot, celery and onion) until soft with olive oil or canola oil. Then add garlic and thyme. Once the garlic has become translucent, add chicken stock and the pulled roasted chicken. Alow this to come to a  a low simmer. Then add the cooked egg noodles.  Season with salt and pepper to taste and enjoy.

TIP: This soup is great to make with last night’s left over-roast chicken as well. As long as you have a nice broth to start with, you can’t go wrong.