30.3 C
New York

Double Duty Dinners: Oven Roasted Chicken & Chicken Noodle Soup


Crafting a double duty dinner can be a huge timesaver in the long run! Find out how to turn an oven roasted chicken dinner into chicken noodle soup! It only takes about 20 minutes of prep-time total, and you can even do this in your truck – all you’ll need is a skillet or electric/induction cooktop! Bring on the efficiency!

Shopping List:

Whole Chicken (you can buy one and roast it at home, or buy a roasted one at a local grocery store)



Egg Noodles

32oz Chicken Broth


Salt & Pepper

Oven Roasted Chicken

The best thing to do on the road is to stop by a local grocery store or Wal*Mart and do your shopping all at once! Oftentimes roasting a chicken isn’t going to be an option in the truck, so you’ll want to purchase one hot off the rotisserie! Grab yourself some sides and enjoy – just be sure to save some for tomorrow!

If you’re at home, you can roast your own!

Whole Chicken


Salt & Pepper to taste

The first thing you’re going to want to do is preheat your oven to 450°F, unwrap your chicken, remove the giblets, pop-up timer, and fat from the inside. You will then proceed to rinse the bird with water, and pat dry with paper towels (inside and out). Generously salt and pepper the cavity, place the chicken into a roasting pan, and brush the bird with melted butter. Cook at 450°F for 50-60 minutes.

Chicken Noodle Soup

There’s nothing better on a cold day than a hearty bowl of chicken noodle soup.

Shredded or Chopped Leftover Chicken

32oz Chicken Broth

2 Stocks of Celery

3 Carrots

1 Bag of Egg Noodles

1/4 Teaspoon Parsley

Salt & Pepper

The first step is to bring the chicken broth, chopped celery, & carrots to a boil in a pot on an an induction or electric cooktop. Reduce heat to medium-low, cover, and simmer for 30 minutes. Stir in chicken, noodles, parsley, salt, & pepper to taste and continue to simmer for 7 minutes. Ladle into bowls and enjoy!


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