Roasted Chicken Noodle Soup Recipe

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Ingredients:

Serving

Directions:

Roast chicken thighs in roasting pan at 400 degrees until skin is golden brown, about 30 minutes.
Discard all but 2-3 tablespoons of fat. Scatter vegetables in roasting pan around chicken, and stir to coat with fat. Roast 15 minutes more, stirring vegetables occasionally.
Transfer chicken and vegetables to large soup pot.
Deglaze roasting pan with one cup water over (or wine or stock, if desired)over medium heat. Pour into soup pot.
Add cold water to just cover chicken. Bring to boil over high heat, skimming as necessary. Add thyme, bay leaf, salt and pepper.
Reduce heat to low and simmer, partially covered, for 30 minutes.
Remove chicken and set aside until cool enough to handle (about 20 minutes). Meanwhile, keep soup simmering.
Remove skin and bone from chicken and cut into bite size pieces. Return chicken to pot.
Add egg noodles and cook until tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	68.03 Kcal (285 kJ)
Calories from fat	4.63 Kcal
		% Daily Value*
Total Fat	0.51g	1%
Cholesterol	10.64mg	4%
Sodium	34.54mg	1%
Potassium	179.02mg	4%
Total Carbs	13.39g	4%
Sugars	2.43g	10%
Dietary Fiber	1.82g	7%
Protein	2.38g	5%
Vitamin C	3.2mg	5%
Vitamin A	0.2mg	7%
Iron	0.6mg	3%
Calcium	25.7mg	3%

Amount Per 100 g
Calories	93.48 Kcal (391 kJ)
Calories from fat	6.36 Kcal
		% Daily Value*
Total Fat	0.71g	1%
Cholesterol	14.62mg	4%
Sodium	47.46mg	1%
Potassium	245.99mg	4%
Total Carbs	18.4g	4%
Sugars	3.34g	10%
Dietary Fiber	2.5g	7%
Protein	3.27g	5%
Vitamin C	4.4mg	5%
Vitamin A	0.3mg	7%
Iron	0.9mg	3%
Calcium	35.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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