Pura Vida View

Roasted Vegetables and Chicken Noodle Soup

 

There is so much flavor and creaminess to this recipe and it's so healthy too!

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Ingredients:

You can use most any vegetable you like!

• 1 large onion

• 1 red bell pepper

• 1 yellow bell pepper

• 1 whole garlic

• 2 large zucchini

• 2 large yellow squash

• 2 Poblano Peppers

• 4 tbsp. Olive Oil

• 1/2 cup grated parmesan cheese (optional)

• 1.5 lbs. Boneless Skinless chicken cubed (optional)

• 1 large bag egg noodles 

• 2.5 pints chicken stock, vegetable stock, or bone broth

• 1 tsp. oregano

• 1 tsp. parsley

• 1/2 tsp. cumin

• 1 tsp. crushed red pepper flakes

• 2 tsp. garlic salt

• 2 tsp. onion powder

• 2 tsp. lemon pepper seasoning

• salt and pepper

Directions:

Heat the oven to 400 degrees.

Chop all of the veggies into 1-2 inch pieces.  Place them on a large sheet pan (or 2, depending on room) drizzle with olive oil, season with salt and pepper and 1 tsp. each of garlic salt, onion powder, red pepper flakes and lemon pepper and 1/2 of the oregano and parsley, mix well.  Peel the outer layers off of the garlic head and slice the top off.  Place in a foil pouch, drizzle with olive oil and loosely close the pouch.  Place on the pan with the vegetables.  

**you can skip the garlic step and mix the vegetables with chopped garlic if you prefer**

Roast the vegetables for about 35 minutes, sprinkle with parmesan and bake another 10 minutes

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While the vegetables cook, cut the chicken into cubes.  Season with 1/2 tsp. oregano and parsley, 1/4 tsp. cumin, 1 tsp. garlic salt, onion powder, lemon pepper.  

Sauté the chicken in a frying pan coated with olive oil until fully cooked.  About 10 minutes.

Bring the Chicken Stock to a boil and then lower to simmer

Blend the cooked vegetables and garlic in a food processor

Add the blended vegetables and chicken to the broth.  Add the egg noodles and cook about five minutes until tender.  Top with fresh chopped parsley

Enjoy!