My intention for this lemon butter roasted chicken noodle soup was to have the recipe out by winter. Who doesn’t love a warm, hearty chicken noodle soup during those chilly days? However, I tested this recipe about a dozen times before perfecting it and now it might be my new favorite soup.

The most important ingredient in chicken noodle soup is, of course, the chicken. By roasting whole in the oven with lemon butter, the chicken gets a beautiful golden and crispy crust that we will add right to the soup. I also like to add the drippings from the pan for a more intense flavor. Paired with noodles, fresh vegetables, Italian herbs and a creamy broth. Roasted chicken noodle soup is even better on the second day.

For an even more decadent meal, I like to pair chicken noodle soup with my honey butter glazed biscuits. Certainly not required, but you also can’t go wrong.

Use Leftover Chicken for Chicken Noodle Soup

Don’t get me wrong, I’m obsessed with this crispy skinned lemon butter chicken as written in this recipe. However, I’m also big on not throwing out leftovers. If you have leftover chicken you can shred, you can certainly use that instead, saving yourself time and money. Alternatively, you can pick up a pre-cooked rotisserie chicken from the store – another time saver!

Whole Chicken is Best

Not only is whole chicken far more affordable, but it’s also far richer in nutrients. The addition of chicken skin and connective tissue provides natural skin-loving collagen, healthy fats and B vitamins, while also lending to a more tender and juicy end result. You can also keep the bones and make your own chicken broth!

Tips for Making the Best Roasted Chicken Noodle Soup

Make sure to check the inside of the chicken for a bag of giblets before starting. We want to remove that first and foremost.
Allow the chicken to come to room temperature before spreading on the lemon butter. This prevents the lemon butter from hardening, making it more difficult for the seasonings to stick.
Allow the chicken to cool before pulling it apart. I find it easier to pull the chicken apart using my hands rather than forks.
Once you roasted the chicken, add the drippings from the pan for a more intense flavor.
Take the soup off the heat once the noodles are al dente. They will continue to cook for a bit even off the heat.
You’ll likely have leftovers. You can freeze the soup or use it as lunches for the next few days. I think it’s even better on the second day. Leftovers will last for up to a week refrigerated.
And lastly…

Use good quality noodles

I think using good quality noodles makes a huge difference to any pasta dish. Quality is important.

I prefer getting organic pasta because wheat is often sprayed with glyphosate.
Choose bronze died. The bronze died pasta has a rough surface to better hold onto sauce.
Look for pasta with slow drying processes. Pasta with quick drying methods use high heat, changing the gluten composition and making it more difficult for our bodies to digest. Slow dried pasta has a better texture and makes it easier to get that perfect al dente.
The brand of pasta I always enjoy and is easy to find is Rustichella D’abruzzo.

Kitchen Essentials

A rimmed baking sheet and a wire rack
A basting brush
Measuring cups/measuring spoons
A large pot, 6.5 qt. or larger. I have used a 6 qt. pot but it makes boiling the pasta difficult.
A chef’s knife + cutting board
Large meat shredding forks/claws

Substitutions

White wine: the wine can be omitted completely or replaced with equal amounts broth/stock.
Fresh garlic: each clove of fresh garlic can be replaced with 1/4 tsp of garlic powder.
Fresh ginger: each inch of fresh ginger can be replaced with 1 1/4 tsp ground ginger.
Butter: can be replaced with equal amounts olive oil.

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