
Roasted Chicken Noodle Soup
Servings: 1
Ingredients
Directions
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½ medium chicken breast
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½ tsp curry powder
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⅓ tbsp Italian seasoning
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½ tbsp olive oil
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¼ cup onion, chopped
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¼ cup carrot, chopped
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¼ cup celery stalk, chopped
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⅛ cup fennel, chopped
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1 cloves garlic, sliced
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1½ cups chicken broth
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3 oz wide egg noodles
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Preheat your oven to 400 degrees.
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Place chicken breast on a foil-lined baking sheet.
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Season both sides of the chicken breast with curry, 2 teaspoons of Italian herbs, salt and pepper.
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Drizzle 1 tablespoon of olive oil on the chicken breasts.
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Massage in seasonings. Make sure to fully coat each chicken breast.
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Roast the chicken until the internal temperature is 165 (15-20min).
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Remove the chicken breast from the oven and let it rest until needed.
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Next, add the remaining oil to a large, Dutch oven or stockpot, and heat over medium-high heat.
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Sauté the carrots, celery, onion, and fennel for about 7 minutes, or until vegetables begin to soften.
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Add the garlic and sauté for another 1 to 2 minutes.
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Add the chicken broth and remaining Italian herbs, and bring to a boil.
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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.)
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Add the pasta and boil until noodles are soft and cooked through.
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Slice the chicken breast leaving the skin on and simmer for 1 to 2 minutes, or until the chicken is warmed through.
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Taste the soup and adjust seasonings to taste.