Chicken noodle soup is one of my favorites. It’s a classic and perfect for a cold day, a sick day or any day. There thousands of recipes out there for it. I’ve tried a few and am happy to report this is one of my favorites. It takes a little bit of time to roast the veggies, but it’s pretty easy to prepare and it tastes pretty good too.
*Disclaimer: This soup does not cure most sicknesses, but it’s a good excuse to make it for a friend or family member.
Roasted Vegetable Chicken Noodle Soup
1 cup peeled carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed potato, cut into 1-inch pieces
1 cup celery, cut into 1-inch pieces
1 tbsp olive oil
1 cup water
4 cans chicken broth
2 cloves garlic, minced
1/2 tsp dried thyme leaves
1/2 tsp pepper
1/4 tsp salt
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles
1.) Preheat oven to 400°.
2.) Line a baking sheet with aluminum foil and spray with nonstick spray.
3.) Combine carrots, onion, potato and celery. Drizzle olive oil over it and toss it to coat.
4.) Arrange vegetables on baking sheet and bake 40 minutes stirring 2 or 3 times.
5.) Meanwhile, combine water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven.
6.) Bring to a boil and stir in uncooked chicken. Reduce heat and simmer for 20 minutes.
7.) Stir in roasted vegetables and simmer 10 minutes.
8.) Stir in uncooked noodles and simmer 10 additional minutes. Stir occasionally.