Good for the Soul Chicken Noodle Soup

chicken noodle soup

I make my own chicken broth 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


  1. Preheat oven to 400 °F.
  2. Combine veggies, herbs, garlic and salt in a large bowl. Stir in olive oil until all is evenly coated.
  3. Pour out veggies onto large baking sheet, arranging in a single layer. Roast for 40 minutes until browned but not overcooked.
  4. 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.
  5. Serve in bowls, topped with fresh herbs or a dusting of Parmesan.