Sharing a favorite homemade chicken noodle soup recipe today! My Classic Chicken Noodle Soup with Roasted Vegetables. This yummy soup is the perfect family recipe for snow days and starry nights!
Homemade Chicken Noodle Soup
Is there anything better than homemade chicken noodle soup?! I LOVE making chicken noodle soup for my family and having leftovers for lunches. Packed with veggies and noodles, this soup does not disappoint. I have a secret ingredient that gives my soup amazing flavor. Give it a try!
Try my Mexican Chicken Soup recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Find your favorite soup bowl and spoon….prepare to be in love 🙂
How to Make Chicken Noodle Soup
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Heat olive oil in large dutch oven over medium heat. Saute onion, cooking and stirring for 5 minutes to soften.
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Stir in garlic and cook for an additional minute. Stir in cooked chicken, reduce heat to simmer and set aside.
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Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner. Arrange carrots, celery and any other vegetables you want to roast onto your baking sheet.
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Drizzle with olive oil and season lightly with kosher salt and pepper. Roast for 20 minutes or until vegetables are fork tender. Remove and transfer to soup.
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Increase heat to medium and add chicken broth, noodles, salt, pepper and brown mustard. Stir to combine.
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Increase to medium-high and let lightly boil for for 8 minutes, until pasta is al dente. Reduce heat to simmer. Before serving stir in fresh parsley.
This soup has so many options for you. You can roast any of your favorite vegetables to add.
Clean out your refrigerator and roast those veggies that need using up. Enjoy friends!
Classic Chicken Noodle Soup with Roasted Vegetables
Equipment
- Dutch Oven
- Oven
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 2 tbsp fresh minced garlic
- 4 cups cooked shredded chicken
- 4 chopped peeled carrots
- 3 celery sticks chopped
- 3-4 cups cauliflower and brussels sprouts or any veggies of choice
- 2 tbsp extra virgin olive oil
- 32 oz chicken broth
- 1/4 lb fettucini pasta cut into 2 inch pieces
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp brown mustard
- 3 tbsp chopped fresh parsley
Instructions
- Heat olive oil in large dutch oven over medium heat. Saute onion, cooking and stirring for 5 minutes to soften.
- Stir in garlic and cook for an additional minute. Stir in cooked chicken, reduce heat to simmer and set aside.
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner. Arrange carrots, celery and any other vegetables you want to roast onto your baking sheet.
- Drizzle with olive oil and season lightly with kosher salt and pepper. Roast for 20 minutes or until vegetables are fork tender. Remove and transfer to soup.
- Increase heat to medium and add chicken broth, noodles, salt, pepper and brown mustard. Stir to combine.
- Increase to medium-high and let lightly boil for for 8 minutes, until pasta is al dente. Reduce heat to simmer. Before serving stir in fresh parsley.