Roast Chicken-Noodle

Roast Chicken-Noodle

Deliciously Simple

The comforting taste of this soup comes from:

  • Noodles cooked al dente for a robust texture
  • Tender, juicy, flavourful chicken roasted to perfection
  • Simple seasoning lets the flavour of the high-quality meat shine
  • Sweet red bell peppers and carrots create the depth of flavour of the broth.

We invite inspiration. Create your own delicious experience. Feel free to add your favourite extras: minced garlic, celery, peeled and finely sliced shallots, seasonal greens (kale or spinach), perhaps a little lemon or even some Parmesan cheese. Any one of our soups can become your own expression by simply adding a couple of extra ingredients.

For an exotic twist: Add coconut milk, lime juice and coriander to turn this soup into a wonderful Thaï inspired sensation.

Ingredient List

(Durum Wheat Semolina, Egg Whites
Seasoned Chicken
(Chicken White Meat, Water, Modified
Corn Starch, Salt, Sodium Phosphate)
Red Bell Peppers
Modified Corn Starch
Roasted White Chicken Meat (White
Chicken, Water, Salt, Sodium
Chicken Fat
Sea Salt
Potassium Chloride
Yeast Extract
Hydrolyzed Corn
Soy And Wheat Protein
Chicken Broth
Chicken Flavour
Onion Powder
Garlic Powder
Dehydrated Parsley
Natural Flavour


Nutrition Facts
Per 1 cup (250 mL)
Amount% Daily Value
Calories 90
Fat 2 g3 %
Saturated 0.2 g
+ Trans 0 g
Cholesterol 10 mg
Sodium 580 mg24 %
Carbohydrate 12 g4 %
Fibre 1 g4 %
Sugars 2 g
Protein 5 g
Vitamin A10 %Vitamin C0 %
Calcium2 %Iron4 %

Homemade Roast Chicken-Noodle Soup

Preparing the
Roasted Chicken Broth

  1. Place the chicken, salt and pepper in a large saucepan and cover with cold water.
  2. Bring to a boil and allow to simmer on medium heat for 90 minutes or until the chicken is cooked.
  3. Pour the cooking juice through a strainer and allow to cool. Debone the chicken, separating the flesh from the bones. Set the chicken meat aside.
  4. In the same saucepan, place the chicken carcass and add 1 cup of water. Cook in the oven at 400ºF for approximately 45 minutes to roast the carcass. Add 10 cups of water and the cooking juice.
  5. Bring to a boil and reduce the heat to medium-low. Allow to simmer for 2 hours.
  6. Pour the chicken broth through a strainer and allow to cool. Set aside.

Preparing the Soup

  1. In a large saucepan heat the oil on medium heat. Add the carrots and red peppers and cook for 7 minutes.
  2. Add the remaining ingredients except for the last one and continue cooking for approximately 10 minutes or until the pasta is ready. Add the carrot juice.