Well hello all! I hope you guys have been keeping warm and dry…..here in Louisiana no so much on the dry side!
I have to admit that I am a summer girl at heart. I love warm weather, water, and nice cold beverages. That doesn’t mean that I do not enjoy other seasons. I love fall/winter. Not so much the wet/cold weather that we have in Louisiana, but the smells, flavors, and foods. There is nothing that can beat a good Louisiana based soup when the weather is chilly. While I love, LOVE, love my Cajun inspired soups……chicken noodle will always have a place in my
This recipe is a little different that your average chicken noodle soup recipe, but it is still just as simple. The key here is roasting your veggies! You can use any vegetables that you want to. In this soup I have broccoli, cauliflower, green beans, and rainbow carrots. Just toss your veggies with some olive oil, salt, and pepper – then place in the oven heated to 425* for about 15 minutes. You still want them to be crisp tender since you will add them to a hot pot of soup.
Chicken, Roasted Vegetable, & Noddle Soup
- 1 pkg egg noodles
- 32 oz of chicken broth
- 3-4 boneless chicken breasts – fat removed
- 1 can low sodium/low fat cream of chicken soup
- onion, diced
- garlic, minced
- roasted vegetables
- salt & pepper to taste
Heat some oil in a soup pot over medium heat. Add your onion and saute until translucent. Add garlic and saute a minute more until fragrant, stir in cream of chicken soup and broth. Drop in our seasoned chicken breasts and boil until done. Once the chicken is cooked remove from liquid to shred. While shredding chicken pour noddles into pot to begin cooking. Right before the noodles are cooked, add in your roasted vegetables. Serve with shredded parm and crackers.
You may need to add additional liquid to the pot depending on the size of noodles that you use.
That is it guys. Super simple and tasty. Do not be surprised if you have more soup than pot, that tends to happen to me frequently, lol!