Roasted Chicken Noodle Soup

This chicken noodle soup is chock full of shredded chicken, vegetables and egg noodles in a hearty broth. For flavorful twist, try one of the Variations.

Serves: 6
15 mins Prep Time 20 mins Cook Time
15 mins Prep Time
20 mins Cook Time
  • Heat oil in large saucepan on medium heat. Add carrots, celery, onion, garlic, oregano, thyme and bay leaf; cook and stir 5 minutes or until vegetables soften.

  • Stir in stock. Bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken; simmer 5 to 10 minutes longer or until chicken is heated through. Remove bay leaf before serving.

Cooking tip

Asian Chicken Noodle Soup: Use 4 green onions, thinly sliced, in place of the celery and onion. Use 2 tablespoons McCormick® Gourmet Collection Toasted Sesame Seed and 1 tablespoon McCormick® Gourmet Collection Ground Ginger in place of the oregano, thyme and bay leaf. Omit egg noodles. Serve soup over cooked rice noodles.
Tuscan Chicken Noodle Soup: Use 1 tablespoon McCormick® Gourmet Collection Tuscan Seasoning in place of the oregano and thyme. Add 1 can (14 1/2 ounces) diced tomatoes, drained, with the stock.
Southwest Chicken Rice Soup: Use 1/2 teaspoon McCormick® Gourmet Collection Ground Cumin and 1/4 teaspoon McCormick® Gourmet Collection Crushed Red Pepper (optional) in place of the thyme. Add 1 cup frozen corn with the stock. Omit noodles. Add 1 cup instant white rice with the chicken.

Nutrition information

(Amount per serving)

  • Calories: 161 Cholesterol: 42mg
  • Sodium: 349mg Protein: 15g
  • Total Fat: 5g Fiber: 3g
  • Carbohydrate: 14g

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