Two-in-One Recipes: Air Fried Whole Chicken Roaster & Chicken Noodle Soup

Growing up with Depression-Era grandparents made me aware of how often we all waste food. Nothing irritates me more than throwing away an unopened package of lettuce or having a tomato go bad; so it’s no surprise that I love a good “two-for-one” recipe. This one is my favorite and is made better and easier with the help of my new air fryer (a Christmas gift from my aunt).

There are countless brands of air fryers out there, but mine is a 7-Quart PowerXL, and I’m partial. Not only does this air fryer make the most incredible wings and drumsticks of all time, it also perfectly cooks frozen fries, salmon patties, hamburgers, hot dogs, and whole chicken roasters! The basket has a non-stick coating so there’s no need for cooking spray or parchment paper, and the whole thing cleans up easily. We use it almost as often as we use our 8-Quart Oval Crock-Pot.

Prepping this recipe is easy. Preheat your air fryer at 350 degrees for about 5 minutes. While you wait, rinse and pat dry your roaster. Then, rub the entire chicken with grapeseed oil (olive oil or vegetable oil will also work, but I find that the higher the smoke point, the crispier the chicken). Season all sides of the chicken with black pepper and Lawry’s Seasoned Salt. Use regular salt sparingly, and only if you feel it’s absolutely necessary.

Once the air fryer is preheated, place your chicken in the basket, breast side down. Set the timer for 30 minutes. Flip your chicken breast side up and fry an additional 20 minutes. Use a food thermometer to ensure that you’ve hit 165 degrees before carving and serving your chicken. If it isn’t ready after 50 total minutes, fry in 5 minute intervals and recheck.

Serve your chicken with your favorite sides, like mashed potatoes, peas, and a nice salad. When you’ve carved what you want off of your chicken, place what’s left in a big stock pot and cover it with water. Store it in the refrigerator overnight.

The next morning, bring your pot to a fast boil, then reduce to low and simmer all day (5 to 6 hours) to make an awesome chicken stock. This will also separate a lot of meat from your chicken that you’ll add back to the prepared stock.

Place a strainer over a second pot or large bowl and pour your stock and chicken over the strainer. Add the pieces of chicken meat from your strainer to your stock and throw everything else away – except, of course, your wish bone. Place your stock and chicken over low heat and bring to a boil, adding in frozen soup vegetables and uncooked egg noodles. Boil on low until your noodles are soft, then serve!

Served up with a nice piece of bread and butter, this soup can’t be beat. It’s that feel-good family recipe that warms your belly and your heart. It technically would keep in the refrigerator for several days, but even this big ol’ pot of soup disappears pretty quickly in my house.

Do you have a family-favorite recipe that reminds you of home? Do you have a recipe that performs double-duty and makes two different dishes? I would seriously love to know about it. Let me know if these Air Fryer Whole Chicken Roaster and Chicken Noodle Soup recipes make your regular rotation in the comments, and don’t forget to like and subscribe.

Get More Bang From Your Cluck

Looking to get a little more out of that chicken? Save a bone or two and try out this awesome Rubber Chicken Bone Science Experiment on!


Published by Look Wider Still

Rebekah is the mother of two wonderful sons, Michael and Nate. She and her husband, Mike, married in 2002 and have built their family on a foundation of adventure. Between geocaching, camping, hiking, cooking, fishing, crafting, reading, and snuggling their Irish Terrier, Bentley, they enjoy a long and happy career in Scouting. The boys come from a long line of Scouters, including Eagles on all sides. Mike has served as assistant den leader, treasurer, and Pack Committee member, and Rebekah has served as den leader and Cubmaster for Pack 521 out of Mechanicsville, Virginia.

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