Is there anything more comforting than a big bowl of chicken soup? Seriously, I don’t think so! This Mega Cozy, Slow Roasted Whole Chicken Soup is like a warm hug on a chilly day. It’s the kind of soup my grandma used to make – the one that could cure anything from a cold to a broken heart. And, trust me, learning how to make the best chicken soup is an essential life skill!
Growing up, Sunday dinners at my house always meant chicken soup simmering on the stove. The smell alone was enough to make everyone feel better. That’s why I’m so excited to share this recipe with you. It’s a twist on the classic, using slow roasting to bring out even MORE flavor. This Mega Cozy, Slow Roasted Whole Chicken Soup is pure, unadulterated comfort in a bowl, and I know you’re going to love it!
Why You’ll Love This Mega Cozy, Slow Roasted Whole Chicken Soup
Okay, so why should you make *this* chicken soup? Let me tell you:
- It’s ridiculously flavorful – seriously, SO good.
- Super easy to make – even on a busy weeknight!
- Uses simple, everyday ingredients.
- Perfect for meal prepping – hello, lunches for days!
- And, most importantly, it’s the ultimate comfort food.
The Secret to a Mega Cozy, Slow Roasted Whole Chicken Soup
The secret? Slow roasting, my friend! Roasting the *whole* chicken low and slow is where the magic happens. Trust me, you could just boil a chicken, but roasting it brings out a depth of flavor you wouldn’t believe. Plus, the slow process makes the chicken fall-off-the-bone tender. We’re talking melt-in-your-mouth goodness here. Using the whole chicken also means you get all those delicious juices and flavors infusing the broth. It’s a win-win!
Ingredients for Your Mega Cozy, Slow Roasted Whole Chicken Soup
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing soup. Don’t worry, it’s mostly stuff you probably already have!
- One (1) 4-5 lb whole chicken, giblets removed (yuck, right?)
- Kosher salt and ground black pepper, to season (duh!)
- 2 tablespoons olive oil
- One (1) 0.75-ounce pack “poultry blend” fresh herbs (or approx. 2 sprigs fresh rosemary, 2 sprigs fresh sage, and 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 chicken broth
- 8 ounces egg noodles
- 2–3 medium carrots, finely diced
- 1 medium yellow onion, diced
- 1 medium stalk celery, finely diced
- Kosher salt and ground black pepper, to season
See? Nothing too scary! Now, let’s get cooking!
How to Make Mega Cozy, Slow Roasted Whole Chicken Soup: Step-by-Step
Okay, here we go! This might seem like a lot of steps, but trust me, it’s mostly hands-off time. You got this!
- First things first: **Preheat your oven to 425 degrees F.** And make sure that rack is in the center! We want that chicken to cook evenly.
- Now, get that chicken ready. Take it out of the packaging (careful, sometimes they’re a little leaky!), and **pat it dry** with some paper towels. This helps the skin get nice and crispy.
- Next up: seasoning! This is important. **Season the chicken *inside and out*** with about a tablespoon of kosher salt and some fresh ground black pepper. Don’t be shy! Get in all the nooks and crannies.
- **Optional:** You can tie the chicken legs together with some kitchen twine. It makes the chicken look prettier, but it’s totally not necessary. I usually do it if I’m feeling fancy!
- Now, grab your roasting pan. We’re going to nestle that chicken in a cozy little bath. Pour in the chicken broth, then scatter the sliced onion, halved garlic head, lemon quarters, bay leaves, and peppercorns around the chicken. Tuck those fresh herbs in there too!
- Pop the pan into the preheated oven and **roast for about 2 1/2 to 3 hours**. You’ll know it’s done when the chicken is super tender and the juices run clear when you poke it with a fork. Seriously, it should be practically falling apart.
- Once the chicken is cooked, carefully remove the pan from the oven. Let the chicken **rest for about 15-20 minutes** before shredding. This helps keep it juicy!
- While the chicken is resting, strain the broth into a large pot. Discard all those solids – they’ve done their job!
- Bring the broth to a simmer over medium heat. Add the diced carrots, onion, and celery. Cook until the veggies are tender, about 10-15 minutes.
- Shred the chicken, discarding the skin and bones (or save the bones for extra broth later!). Add the shredded chicken and egg noodles to the pot. Cook until the noodles are tender, about 8-10 minutes.
- Finally, taste and adjust the seasoning with more salt and pepper if needed. And that’s it! You’ve made Mega Cozy, Slow Roasted Whole Chicken Soup!
See? Not so bad, right? Now, grab a bowl and get ready to enjoy the most comforting soup ever!
Essential Equipment for Mega Cozy, Slow Roasted Whole Chicken Soup
Okay, before we dive in, let’s make sure you’ve got the right gear. You’ll need a roasting pan (duh!), a good cutting board and knife for chopping veggies, and a nice big pot to simmer everything in. Easy peasy!
Ingredient Notes and Substitutions for Your Slow Roasted Whole Chicken Soup
Okay, let’s talk ingredients. That “poultry blend” of herbs? Totally not essential. If you can’t find it, just use rosemary, sage, and thyme. Fresh is best, but dried works in a pinch – just use about a teaspoon of each. As for the chicken broth, I prefer low-sodium so I can control the saltiness. But honestly, any kind will do! Just taste as you go and adjust the seasoning. Don’t stress too much about being perfect, okay?
Tips for the Perfect Mega Cozy, Slow Roasted Whole Chicken Soup
Want to make sure your soup is absolutely *amazing*? Here are a few of my top tips!
- Don’t overcrowd the roasting pan! Make sure the chicken has plenty of room to breathe.
- Make sure that chicken is *fully* cooked! Nobody wants uncooked chicken.
- And, as always, adjust the seasonings to your taste. More salt? Go for it! More pepper? You do you!
Trust me, follow these tips, and you’ll have the best chicken soup on the block!
Serving Suggestions for Mega Cozy, Slow Roasted Whole Chicken Soup
Okay, so you’ve got your amazing soup. But what should you serve with it? I’m a big fan of crusty bread for dipping. A simple side salad is also a great way to round out the meal. Mmm, now I’m hungry!
Storing and Reheating Your Mega Cozy, Slow Roasted Whole Chicken Soup
Got leftovers? Lucky you! This soup is even better the next day. Just pop it in an airtight container and store it in the fridge for up to 3-4 days. When you’re ready to eat, reheat it gently on the stovetop or in the microwave. Easy peasy!
Nutritional Information for Mega Cozy, Slow Roasted Whole Chicken Soup
Okay, so here’s the deal: nutrition info can vary *a lot* depending on the brands you use. So, I can’t give you exact numbers, okay? Just a heads up!
Mega Cozy, Slow Roasted Whole Chicken Soup FAQs
Got questions? I got answers! Here are a few of the most common questions I get about this amazing Mega Cozy, Slow Roasted Whole Chicken Soup:
Can I use frozen chicken?
Okay, so technically, yes, you *can* use frozen chicken. But honestly, fresh is always best! If you *do* use frozen, make sure it’s completely thawed before roasting. Otherwise, it’ll take forever to cook and might not be as juicy.
Can I add other vegetables?
Absolutely! Feel free to get creative and add your favorite veggies to this slow roasted whole chicken soup. Parsnips, sweet potatoes, even some spinach would be delicious. Just toss them in with the carrots, onion, and celery.
What if I don’t have egg noodles?
No egg noodles? No problem! Any kind of small pasta will work. Ditalini, orzo, even elbow macaroni would be yummy. Or, if you’re feeling grain-free, you could add some cauliflower rice!
Can I freeze the soup?
Yep! This soup freezes really well. Just let it cool completely, then store it in freezer-safe containers for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat it on the stovetop.
Rate this Mega Cozy, Slow Roasted Whole Chicken Soup Recipe
Hey, if you loved this Mega Cozy, Slow Roasted Whole Chicken Soup recipe, please give it a rating below! And don’t forget to leave a comment – I’d love to hear what you think!
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Fail-proof Mega Cozy, Slow Roasted Whole Chicken Soup
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Low Lactose
Description
Make Slow Roasted Whole Chicken Soup! Roast whole chicken in an aromatic broth until tender. Serve with egg noodles and bread for comfort.
Ingredients
- One (1) 4-5 lb whole chicken, giblets removed
- Kosher salt and 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, and 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 chicken broth
- 8 ounces egg noodles
- 2–3 medium carrots, finely diced
- 1 medium yellow onion, diced
- 1 medium stalk celery, finely diced
- Kosher salt and ground black pepper, to season
Instructions
- Preheat oven to 425 degrees F. Place rack in the center.
- Remove chicken from packaging. Pat dry with paper towels.
- Season chicken inside and out with 1 tablespoon kosher salt and ground black pepper.
- Optional: Tie chicken legs together with kitchen twine.
Notes
- Adjust seasoning to your taste.
- Use any type of egg noodles you prefer.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
