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One-Pot Roast Chicken Noodle Soup

Check out my One-Pot Roast Chicken Noodle Soup! Instead of roasting a chicken and separately boiling the noodles, I roast the chicken over the soup and then let the noodles cook in the same roasting pan. It's super easy and so flavorful because all of the chicken drippings flavor the broth.

I'll be showing this recipe on 9&10 News - The Four - on Monday, April 20th at 4pm EST. I'll also be showing this video on several other TV stations in the near future, along with showing it on my Instagram's IGTV. Tune in! I'll also be adding these videos to my YouTube page. Here are the recipes! Enjoy.

One-Pot Roast Chicken Noodle Soup

½ cup chopped onion ½ cup diced carrots ½ cup diced celery 12 cups chicken stock or broth (can substitute with water and chicken soup base or bouillon cubes) 1 (5- to 6-pound) roaster chicken 2 tablespoons canola oil 1 tablespoon House Seasoning (salt, pepper, granulated garlic, onion powder and smoked paprika) 16-ounce bag extra wide egg noodles

Preheat oven to 400ºF.

PREPARE SOUP Place onion, carrots, celery and broth into a large roasting pan.

PREPARE CHICKEN Remove giblets from chicken cavity and discard. Dry the skin of the chicken with a paper towel. Rub oil over the skin and sprinkle with House Seasoning. Tie the legs together with twine. Tuck the wings under and place chicken on roasting rack.

ROAST CHICKEN Place roasting rack in the pan over the broth and vegetables and roast for approximately 1½ hours, or until thermometer reaches 165ºF.

30-60-90 After 30 minutes, place a piece of aluminum foil over the chicken so it doesn’t brown too much. Don’t wrap foil around chicken; lightly tent it over the top. After 60 minutes, add the noodles to the hot broth. Stir all together to make sure noodles are completely submerged in broth. Remove after approximately 90 minutes, making sure the chicken has reached 165-degrees F and the noodles are cooked.

ASSEMBLE Remove chicken and let sit for at least 10 minutes before carving. If noodles are done, remove soup from oven. Otherwise, leave soup in oven while the chicken is resting. Add 2 cups of shredded or cubed chicken to the soup and serve.

GARNISH Celery leaves or fresh dill or parsley

Meatballs are great to make and super versatile. Here is my recipe! Make a bunch of meatballs and freeze some for a later date.

Meatballs Makes 18 meatballs

1 cup breadcrumbs, or house-seasoned croutons 1 cup heavy cream 1 pound ground beef 1 pound pork sausage 1 cup chopped onion 3 cloves garlic, minced 2 eggs, beaten ⅔ cup grated Parmesan, plus extra for topping ¼ cup chopped flat-leaf parsley 1 tablespoon House Seasoning (salt, pepper, granulated garlic, onion powder and smoked paprika)

Preheat oven to 400ºF. Line a baking sheet with aluminum foil.

In a small bowl, soak breadcrumbs or croutons in milk.

Crumble ground beef and sausage in a large mixing bowl. Add onion, garlic, eggs, Parmesan, parsley, House Seasoning and milk-soaked croutons. Gently mix together and form into round balls, roughly 2 ounces each.

Place meatballs on foil-lined baking sheet and bake for 18 to 22 minutes, or until thoroughly cooked. Garnish with extra Parmesan.

NOTE Heavy cream will add a creamy richness to these meatballs, but feel free to use milk for fewer calories.

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