Warm up this winter with a nice bowl of my Classic Chicken Noodle Soup with Roasted Vegetables. This yummy soup is the perfect family recipe for snow days and starry nights!

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 🙂

How to Make the Best Chicken Noodle Soup

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!

Classic Chicken Noodle Soup with Roasted Vegetables
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Warm up this winter with a nice bowl of my Classic Chicken Noodle Soup with Roasted Vegetables. This yummy soup is the perfect family recipe for snow days and starry nights!

Course: Appetizer
Cuisine: American
Keyword: best chicken noodle soup, best chicken noodle soup recipe, best homemade chicken noodle soup, chicken noodle soup recipe, easy chicken noodle soup, easy homemade chicken noodle soup, homemade chicken noodle soup, homemade chicken noodle soup recipe
Servings: 8 servings
Calories: 184 kcal
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
  1. Heat olive oil in large dutch oven over medium heat. Saute onion, cooking and stirring for 5 minutes to soften.

  2. Stir in garlic and cook for an additional minute. Stir in cooked chicken, reduce heat to simmer and set aside.

  3. 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.

  4. 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.

  5. Increase heat to medium and add chicken broth, noodles, salt, pepper and brown mustard. Stir to combine.

  6. 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.

Nutrition Facts
Classic Chicken Noodle Soup with Roasted Vegetables
Amount Per Serving
Calories 184 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 599mg 25%
Potassium 395mg 11%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 3g
Protein 5g 10%
Vitamin A 104.6%
Vitamin C 38.9%
Calcium 4.8%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.