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Roasted Chicken Noodle Soup

Servings: 1



  • ½ medium chicken breast

  • ½ tsp curry powder

  • ⅓ tbsp Italian seasoning

  • ½ tbsp olive oil

  • ¼ cup onion, chopped

  • ¼ cup carrot, chopped

  • ¼ cup celery stalk, chopped

  • ⅛ cup fennel, chopped

  • 1 cloves garlic, sliced

  • 1½ cups chicken broth

  • 3 oz wide egg noodles

  • Preheat your oven to 400 degrees.

  • Place chicken breast on a foil-lined baking sheet.

  • Season both sides of the chicken breast with curry, 2 teaspoons of Italian herbs, salt and pepper.

  • Drizzle 1 tablespoon of olive oil on the chicken breasts.

  • Massage in seasonings. Make sure to fully coat each chicken breast.

  • Roast the chicken until the internal temperature is 165 (15-20min).

  • Remove the chicken breast from the oven and let it rest until needed.

  • Next, add the remaining oil to a large, Dutch oven or stockpot, and heat over medium-high heat.

  • Sauté the carrots, celery, onion, and fennel for about 7 minutes, or until vegetables begin to soften.

  • Add the garlic and sauté for another 1 to 2 minutes.

  • Add the chicken broth and remaining Italian herbs, and bring to a boil.

  • Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. (I like a lot of broth in my soup. So, I add additional broth, because as time passes the noodles will continue to absorb the broth.)

  • Add the pasta and boil until noodles are soft and cooked through.

  • Slice the chicken breast leaving the skin on and simmer for 1 to 2 minutes, or until the chicken is warmed through.

  • Taste the soup and adjust seasonings to taste.

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