Classic Chicken Noodle Soup with Roasted Vegetables

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

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 184kcal

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.

Nutrition