I make my own chicken stock and grow my own vegetables. When I cook chicken for dinner, I begin by roasting a local, whole chicken, so there’s always dark meat and less desirable bits leftover. And yet, for years I did not make my own chicken soup! This winter I’ve remedied that and I’m passing along a recipe I’ve been pleased with on more than one occasion. The secret is roasting the vegetables first. It keeps them from getting mushy and boosts their flavor.
Makes 6-8 servings
- 1 cup thick-sliced carrot
- 1 cup diced onion
- 1 cup sliced celery
- 2 cups other assorted diced vegetables such as parsnips, mushrooms, peppers or whatever strikes your fancy
- 2 Tbsp. fresh rosemary
- 2 tsp. dried oregano
- 2 tsp. dried sage
- 2 garlic cloves, minced
- 1/4 tsp. fine sea salt
- 2 Tbsp. olive oil
- 7 cups vegetable or chicken broth (use homemade if you have it)
- 4 cups diced or shredded cooked chicken
- 2 cups whole wheat egg noodles
- freshly ground pepper to taste
- Preheat oven to 400 °F.
- Combine veggies, herbs, garlic and salt in a large bowl. Stir in olive oil until all is evenly coated.
- Pour out veggies onto large baking sheet, arranging in a single layer. Roast for 40 minutes until browned but not overcooked.
- Heat broth on the stove in a large Dutch oven until boiling. Add in noodles and chicken. Cook 10 minutes on a high simmer until noodles are tender. Stir in roasted veggies and heat through. Add pepper and adjust other seasonings to taste.
- Serve in bowls, topped with fresh herbs or a dusting of Parmesan.