There is no better way to kick soup season off than with this Slow Roasted Whole Chicken Soup recipe! Whole chicken slowly roasts in an intensely aromatic broth infused onions, garlic, & fresh herbs, until it’s fall-off-the-bone tender. Serve the roasted chicken noodle soup with egg noodles & crusty bread for the perfect cozy meal. If you’ve never made chicken soup with whole chicken, you are in the right place – this is the coziest & easiest homemade chicken soup recipe you’ll ever make!
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Here’s the deal: there is absolutely nothing that makes me more giddy & excited than sharing a really, really cozy & comforting, makes-your-house-smell-like-heaven, damn good type of recipe.
The only thing that makes it better is when said recipe also just so happens to be the easiest (/borderline laziest), put-it-in-the-oven-&-forget-about-it-for-a-few-hours type of recipe. The combination of low effort & high reward is absolute my favorite when it comes to the kitchen.
So that’s exactly what we’re doing today. The coziest, laziest homemade chicken soup is here…
Meet your new favorite homemade chicken soup recipe: Slow Roasted Whole Chicken Soup.
This is the BEST homemade chicken soup I’ve ever made: whole chicken slowly roasts in an intensely flavored broth with onions, garlic, & fresh herbs. It’s the simplest one-pot operation & results in the extra rich & flavorful soup with fall-off-the-bone tender chicken. Add some egg noodles & crusty bread on the side, & you’ve got the most perfectly cozy fall meal.
Better yet, everything you need to make this soup is available at ALDI, my absolute favorite place to shop. Not only does ALDI bring in a huge assortment of fun, seasonal items every fall, they also always have the best basics – high-quality produce, proteins & packaged goods – & it’s all offered at the most affordable prices.
I always stock up on staple veggies & cooking broths at the beginning of the soup season so I can always whip up a pot of soup or stew on a whim during the week.
Next time you’re at ALDI (or next time you place a curbside or Instacart order online!), be sure to do the same…I’m pretty sure you’re going to want to be able to make this roasted chicken noodle soup on demand all winter long…
Good-for-the-body & good-for-the-soul – classic, cozy goodness. ♡ Read on to learn more about this Slow Roasted Chicken Soup, or jump straight to the recipe & get cookin’!
Homemade Chicken Soup Ingredients
Among the many reasons I’m obsessed with this homemade chicken soup is the fact that it is so easy. From its simple ingredients list to its straightforward preparation, this whole chicken soup is seriously easy to throw together, but you’d never guess it based on its deeply rich flavors.
It all starts with using high-quality ingredients.
Note: full ingredients list & measurements provided in the Recipe Card, below.
To make this roasted chicken soup recipe, you’ll need:
- Mirepoix, the classic combination of celery, carrots & onion. I always buy these staple veggies at ALDI. I prefer a mirepoix made with lots of carrots & very little celery – you can adjust the recipe accordingly to suit your tastes.
- Aromatics, namely a whole head of garlic, whole peppercorn, bay leaves, & fresh herbs like rosemary, sage, & thyme.
- Lemon: A secret ingredient that adds much-needed acidity to offset the richness of this whole roasted chicken noodle soup. A little bit of fresh lemon adds the perfect zippiness to rich, brothy soups without making them overly lemony.
- Chicken broth: While most scratch-made chicken soup recipes will use water, I think it’s silly not to opt for an ingredient with built-in flavor, such as broth or stock. I’ve written about it before – the Simply Nature Organic Chicken Broth from ALDI is a pantry staple in the PWWB kitchen. It’s certified USDA Organic AND it’s incredibly flavorful, which is not always an easy combination to find. Bonus points for being incredibly affordable. I highly recommend!
- & lastly, whole chicken…
What chicken is best for soup?
You’ll need a 3-4 pound whole chicken for this roasted chicken noodle soup recipe. Since it’s the primary ingredient in this homemade chicken soup, be sure to buy the highest quality chicken you can find.
It should come as no surprise that I absolutely looove the Never Any! Fresh Antibiotic Free Whole Chickens at ALDI, which are antibiotic-free & fresh, never frozen. Extremely high-quality with extremely affordable ALDI prices – a win all around!
How to make this Slow Roasted Whole Chicken Soup from scratch
If you’ve never learned how to make chicken soup with whole chicken, you are in for such a treat today! There’s no better smell than the aroma of a slowly simmered soup bubbling away in your kitchen, & there’s nothing more satisfying than diving into a big, cozy bowl of homemade soup.
A major bonus? This homemade chicken soup recipe is so easy to throw together.
Here’s what you’ll do:
Note: full Recipe Directions, including step-by-step photos, are provided in the Recipe Card, below.
First, brown the chicken:
While it’s not traditional to brown the bird when making chicken soup with whole chicken, I really grew fond of doing so as I tested this recipe, for a few different reasons.
First, browning promotes crispiness. There is nothing better than crispy roasted chicken skin, which you don’t normally get with traditional homemade chicken soup. Second, browning helps “lock” in all of the chicken juice, preventing it from drying out as it cooks. Third, as the chicken browns, it leaves browned bits on the bottom of the pot, which helps create an even more intensely flavored chicken stock for the soup.
Next, build the broth:
With the chicken browned, you’ll add in the rest of the soup ingredients: poultry herbs, thinly sliced onion, garlic, lemon, bay leaves, & whole peppercorns. Pour the chicken broth into the pot, & your soup is ready to roast!
Roast the whole chicken soup:
Put the soup pot directly in the oven & roast for 90 minutes to 2 hours, until the chicken is cooked through. The skin on top of the chicken will be super crisp & the broth will have an intensely golden hue. Plus, your kitchen will smell like absolute HEAVEN.
Finish the soup!
Remove the chicken from the soup. It’ll be fall-apart tender & so easy to shred into perfectly bite-sized chunks. Strain the broth to remove the spent aromatics. Return the soup to the stove with some fresh veggies, & let it simmer until they’re tender. Add the shredded chicken to the pot & serve immediately!
Easiest homemade chicken soup ever.
Serving & Storing Noodle-y Soups:
It wouldn’t be homemade chicken soup without adding some noodles into the mix! I always love using egg noodles, which are so nostalgically comforting & cozy – the Reggano Wide Egg Noodles from ALDI are perfect! – but you can use whatever short pasta shape you like best. Elbows or shells would be great, as would ditalini, orzo, or even alphabet pasta.
To add noodles to your whole chicken soup, simply boil the pasta separately as you finish simmering the soup. Once cooked, drain it off & spoon the pasta directly into your soup bowls for serving.
Whatever you do, do not dump the warm noodles directly into the soup pot. When left in a broth or stock, pasta will soak up liquid like crazy. This means your noodles will be soggy when you re-serve the soup AND the overall ratio of liquid in your soup will be wonky. Doubly no good!
Here are some tips for storing & freezing your roasted chicken noodle soup.
How long is homemade chicken soup good for?
When stored properly, this whole chicken soup will keep for up to 5 days. To store, transfer leftover whole chicken soup to an airtight container & pop the cooked noodles in a separate airtight container. Store in the refrigerator for up to 5 days. To reheat, bring the soup to a simmer on the stovetop or microwave for a few minutes. Add the pasta directly into the warm soup; the soup’s residual heat will warm the pasta.
How to freeze your whole chicken soup:
Transfer leftover roasted chicken soup to freezer-safe containers or plastic freezer bags & freeze for up to 3 months. Thaw in the refrigerator overnight & reheat on the stovetop or in the microwave as described above. Boil a fresh pot of pasta & serve.
Variations & Customizations – What else to add to chicken soup to give it flavor:
One of the perks of making roasted chicken soup from scratch is you have a lot of freedom to tweak & customize the flavors to your liking. As written, this homemade chicken noodle soup is pretty classic. With a couple of tweaks, you can take the flavor profile in a completely different direction.
Here are a few ideas:
- Lemon herb chicken soup: While this roasted chicken noodle soup is made with both lemon & herbs, the recipe yields a very balanced homemade chicken soup. If you’d like to really play up on those lemony & herbaceous notes, double the amount of lemon & herbs.
- Ginger turmeric chicken soup: Ginger & turmeric are 2 of my favorite immunity-boosting ingredients for the cold weather season. Add some thinly sliced fresh ginger & a couple of teaspoons of ground turmeric to the soup before you roast it for the most delish golden chicken soup.
- Italian-style homemade chicken soup: There’s no meal that isn’t made better with a little bit of Italian flair. Add a few teaspoons of Italian seasoning & a parmesan rind to the soup before you roast it. Take it totally over the top by stirring a few spoonfuls of homemade pesto in your whole chicken soup just before serving.
- Autumnal chicken soup: Amp up the coziness by adding some autumnal produce to your soup, like finely diced butternut squash or shredded kale.
- Thai-style coconut curry chicken soup: Add a few tablespoons of your favorite curry paste to the soup before you roast it, & finish the soup off with thinly sliced onion, bell peppers, & a can of coconut milk. Best chicken curry ever!
But really…you can’t go wrong with a big ol’ cozy bowl of the classic, either.
Make this Slow Roasted Whole Chicken Soup next time you’re in need of a cozy & comforting home-cooked meal. It’s so simple to throw together on a lazy Sunday afternoon, & it feels like the most special meal.
If you do give it a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy cooking! ♡Print
Whole chicken slowly roasts in an intensely aromatic broth infused onions, garlic, & fresh herbs, until it’s fall-off-the-bone tender. If you’ve never made chicken soup with whole chicken, you are in the right place – this is the coziest & easiest homemade chicken soup recipe you’ll ever make.
for the roasted chicken:
- one (1) 4-5 lb whole Never Any! Fresh Antibiotic Free Young Chicken, giblets removed
- kosher salt & ground black pepper, to season
- 2 tablespoons olive oil
- one (1) 0.75-ounce pack “poultry blend” fresh herbs (or approx. 2 sprigs fresh rosemary, 2 sprigs fresh sage, & 10–12 sprigs fresh thyme)
- 1 medium yellow onion, thinly sliced
- 1 head garlic, halved crosswise
- 1 lemon, cut into quarters
- 3 bay leaves
- 1 teaspoon whole peppercorns
- 64 ounces Simply Nature Organic Chicken Broth
to finish the soup:
- 8 ounces Reggano Wide Egg Noodles
- 2–3 medium carrots, finely diced
- 1 medium yellow onion, diced
- 1 medium stalk celery, finely diced
- kosher salt & ground black pepper, to season
- Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven.
- Prepare the chicken: Remove the chicken from its packaging. Using paper towels, pat the surface of the chicken as dry as possible. Season the entire chicken, including its cavity, liberally with 1 tablespoon kosher salt & ground black pepper as desired. Optional: Using kitchen twine, tie the chicken’s legs together, securing them tightly against the breasts.
- Brown the chicken: Add the olive oil to a large (5-quart), heavy-bottomed, oven-safe Dutch oven or pot over medium-high heat. Once shimmering, carefully place the chicken in the pot, breast side down. Brown 3-4 minutes. Using tongs, carefully flip the chicken, continuing to brown 3-4 minutes per side. Once browned, position the chicken in the center of the pot, breast side up.
- Build the soup: Tie the poultry herbs together using kitchen twine for easy removal (or finely chop if you do not have twine), then add them to the pot along with the thinly sliced onion, garlic, lemon, bay leaves, & whole peppercorns, arranging everything around the chicken. Pour the chicken broth into the pot, taking care to avoid pouring directly over the top of the chicken (which causes the crispy browned skin to get totally soggy!).
- Roast: Transfer the pot to the oven & roast for 1 1/2 – 2 hours, or until an instant-read thermometer inserted in the thickest part of the breast registers an internal temperature of 165 degrees F. Carefully remove the pot from the oven.
- Strain: Carefully remove the chicken from the pot, setting aside on a plate or cutting board – the chicken will be fall-apart tender, so just be careful! Strain the chicken stock through a fine-mesh strainer into a heat-safe mixing bowl or a second pot. Transfer the strained broth back into the pot or Dutch oven the chicken roasted in. Set aside.
- Finish the soup:
- Boil the egg noodles: Bring a large pot of salted water to a boil. Add in the egg noodles. Cook, stirring occasionally, according to package directions, 6-8 minutes. Strain & set aside.
- Cook the veggies: Meanwhile, cook the soup veggies. Add the carrots, onion & celery to the pot with the roasted chicken stock. Bring to a boil & cook 10-15 minutes, until the veggies have softened.
- Shred the chicken: Meanwhile, as the veggies cook & the noodles boil, shred the chicken. Remove the chicken meat from the carcass & pull into bite-sized pieces, as chunky or as fine as you’d like. Add the shredded chicken to the soup pot, stirring to combine. Cook 1-2 minutes, until reheated. Taste & season with additional salt & ground black pepper, as desired.
- Serve. Add a handful of the cooked egg noodles to a soup bowl. Ladle the chicken soup over top. Serve immediately, with a slice of buttered crusty bread, as desired. Enjoy!
- Storage: Homemade chicken soup will keep, stored in the refrigerator, for up to 4 days. Transfer cooled chicken soup to an airtight container. If you made egg noodles for your soup, store it in a separate airtight container. It’s so important to store the noodles separately – if left in broth or stock for a long period of time, they will absorb liquid like crazy, which not only makes the pasta soggy when you reheat it, but also messes with the overall ratio of liquid in your soup. Reheat in the microwave or on the stovetop.
- Freezing: Transfer cooled homemade chicken soup to a freezer-safe container and freeze for up to 3 months. Same concept for storing pasta separately applies for freezing – I’d actually suggest boiling pasta fresh when you reserve the soup. Thaw overnight in the refrigerator. Reheat your soup in the microwave or on the stovetop.
- 15-minute meal prep: All of the prep work involved in this recipe is chopping veggies. Chop them all in advance, storing in individual airtight containers in the refrigerator for up to 5 days. When you’re ready to prep your soup, all you have to do is get cooking – seriously so easy!:
- Thinly slice 1 medium yellow onion
- Dice 1 medium yellow onion
- Finely dice 1 stalk celery
- Dice 2-3 medium carrots (peel as desired)
Keywords: whole chicken soup, roasted chicken soup, homemade, easy
Ready for soup season?! Here are a few more Soup, Stew & Chili recipes to try this winter!
- Another cozy homemade chicken soup: Immunity-Boosting Golden Chicken Soup
- A lightened-up classic: Lightened-Up Italian Wedding Soup with Chicken Meatballs
- A family favorite: Hawaiian Beef Stew
- Prefer plant-based? Try these dairy-free & vegan soups: Vegan Creamy White Chili or Creamy Roasted Red Pepper Soup
- & the BEST (& Jess’ fave!): Best-Ever Hearty Minestrone Soup
- All PWWB Soup, Stew & Chili Recipes
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