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Print Recipe 
Dec
23
2013Classic Chicken Noodle Soup with Roasted Vegetables
Warm up this winter with a nice bowl of my Classic Chicken Noodle Soup with Roasted Vegetables.
I’m that person who enjoys soup even in the hot summer months, but I have to admit that it is so comforting when it’s cold outside! 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!
Can’t believe Christmas is this week! I sincerely hope everyone has a beautiful Holiday with your family and friends. I’ll be back later this week for some after Christmas Chit Chat.
Find your favorite soup bowl and spoon….prepare to be in love 🙂
Be sure to have additional chicken broth on hand if you want a more broth-like soup. The noodles will soak up the broth, so I added more broth as needed.
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!
[ziplist]
Classic Chicken Noodle Soup with Roasted Vegetables
Prep time: 20 min | Cook time: 30 min | Total time: 1 hour
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 tablespoons fresh minced garlic
- 4 cups cooked shredded chicken
- 4 carrots, peeled, sliced
- 3 celery stalks, chopped
- 3-4 cups other vegetables for roasting: cauliflower, brussels sprouts
- 2 tablespoons extra virgin olive oil
- 32 ounces chicken broth
- 1/4 lb fettucini pasta, broken into 2 inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons brown mustard
- 3 tablespoons fresh parsley, finely chopped
Directions
- 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.
Makes 6-8 Servings
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Always gotta love a classic soup like this. Happy holidays to you & your family 🙂
I love the spin with the roasted vegetables Jenny! Merry Christmas!!
Chicken noodle soup is always welcome and you can’t go wrong with roasted veggies!
Love this. Never thought of roasted vegetables in chicken noodle soup! Happy Holidays, Jenny!
Love this Jenny! Merry Christmas!!!
Brown mustard? Now that’s interesting. I can’t think what it might do to the flavor, but I certainly intend to find out. Thanks!
I love soup any time too! Just so yummy and comforting! Yours looks delish and I love your secret ingredient – who knew, brown mustard!?
Oh and *Merry Christmas* Jenny!! Best wishes to you for the holiday and 2014!
Yum! So hearty and filling! Perfect for a cold winter day!
I love cozy and healthy soups like this one! Looks so great!
hope you guys have a very Merry Christmas, Jenny! 🙂
Great soup to warm up with! Merry Christmas to you & your beautiful family! xoxo
I made this soup tonight & love it! Best chicken soup ever! I love the flavor the brown mustard adds.
Hi Jenny! I made this soup and it was so good! Just had leftovers for lunch today and it’s just delish. Love the flavor the brown mustard adds – and I used spicy brown mustard.
So glad to hear it Lynne! The spicy brown mustard is what I like using 🙂
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Hi how many calories per serving please