Classic Chicken Noodle Soup With Roasted Vegetables
This comforting chicken noodle soup is a hearty blend of tender shredded chicken, roasted vegetables, and fettucini pasta simmered in a flavorful broth with a touch of brown mustard. The combination of savory flavors and aromatic herbs will warm you up on a cold day.
— Constant Cookbook
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
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.
Yield
6-8 Servings
Nutrition
- Calories: 184 kcal
- Carbohydrate Content: 19 g
- Protein Content: 5 g
- Fat Content: 11 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 12 mg
- Sodium Content: 599 mg
- Fiber Content: 3 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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