Quick Roasted Chicken Noodle Soup

What to do with left-over roast chicken carcass?  Make chicken noodle soup!  This recipe relies heavily on the fresh thyme, and earthy parsnips but is simple in its deliciousness.

You can have a more rustic meal by pulling off all the meat from the left over carcass of a roast chicken in place of the breast in this recipe, it’ll equal roughly 1 1/2 cup of chicken meat.  This is almost a stew so if you want more liquid in your soup, reduce the amount of noodles to one cup.


  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1.5 cup chopped carrot
  • 1.5 cup chopped parsnips (or rutabaga, peeled and cut into 1 inch cubes)
  • 1/2 cup (1/4-inch-thick) slices celery
  • 2 teaspoons chopped fresh thyme
  • 4 cups (32 oz) less sodium chicken broth
  • 2 cups water
  • 2 cup (4oz)uncooked medium egg noodles
  • 2cups (1-inch) cubed roasted skinned, boned chicken breast halves (about 3/4 pound)
  • 2 tablespoons chopped fresh parsley


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