Roasted Chicken Noodle Soup is a great answer to the ever-persistent, "what's for dinner tonight," question! This soup has it all; it's a quick and hearty meal, it's full of healthy vegetables and, best of all, it's delicious!
2uncooked chicken breastsbone in, skin on (You can substitute a deli roasted chicken.)
Kosher salt and pepper
1teaspoonHerbs de Provence
1medium onionchopped
2medium carrotschopped
2celery ribschopped
3garlic clovesminced
½teaspoonturmeric
½teaspoondried thyme
½teaspoondried tarragon
8ouncesdried pastaany kind
2quartschicken stock
ground black pepper
¼cupfresh parsleychopped
Instructions
Preheat the oven to 350 degrees F.
Place chicken breast on a baking sheet skin side up. Use a brush and add 1 tablespoon olive oil making sure to cover the breast. Sprinkle with kosher salt and pepper and Herbs de Provence.
Place in the oven and roast for 35-40 minutes depending on the size of the breasts. Remove from the oven. When the chicken is cool remove the meat from the bones and discard the bones and skin. Cut the chicken into bite size pieces. Set aside.
Place a large dutch oven over medium heat and add 1 tablespoon olive oil. Add the onion, carrots, and celery. Cook and stir for about 5 minutes. Add garlic, turmeric, dried thyme, pepper and dried tarragon. Mix well and cook for an additional minute.
Pour in the chicken stock and bring the liquid to a boil. Add the pasta and cook according to the directions on the package of pasta.
Add the chicken and sprinkle with chopped parsley. Serve immediately.