chicken noodle soup with roasted veggies

Name: Chicken Noodle Soup With Roasted Veggies
Prep time: 15 min
Cook time: 45 min
Yield: 3 serving(s)
Cuisine: American
Ingredients: 4 small baby red potatoes; 1 carrot, cut into small dice; 1 stalk(s) celery, cut into small dice; 3 large fresh mushrooms, sliced then halved; 1/2 cup(s) fresh green beans cut into 1" pieces; 1/2 cup(s) diced onion; 2 tablespoon(s) canola oil; 1 teaspoon(s) minced garlic; salt and pepper, to taste; 4 cup(s) chicken stock or broth; 1/4 cup(s) fideo noodles (or broken angel hair pasta); 1/2 teaspoon(s) Italian seasoning; 1 cup(s) fresh spinach; 2 cup(s) chicken, cooked and shredded or chopped; 1/2 cup(s) whole kernel corn; Parmesan cheese, for garnish; salt and pepper, for garnish

(1 RATING)

5 Pinches 1 Photo

Maggie M

In The Kitchen, OH

Updated on Jan 20, 2026

This is our version of chicken noodle soup with a nice twist. It's a combination of several different recipes, and in the end, we came up with a very tasty and healthy version of chicken noodle soup. It is quick and easy to fix, but tastes like it took all day! It is not pictured here, but we have made this and plopped some fluffy dumpling dough in for a heartier soup. Give it a try - we think you will like it :) Hint: A little timesaver step - When you are roasting veggies for another meal, make extra and save them for this soup!

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 3 serving(s)

Ingredients

4 small baby red potatoes
1 carrot, cut into small dice
1 stalk celery, cut into small dice
3 large fresh mushrooms, sliced then halved
1/2 cup fresh green beans cut into 1" pieces
1/2 cup diced onion
2 tablespoons canola oil
1 teaspoon minced garlic
salt and pepper, to taste
4 cups chicken stock or broth
1/4 cup fideo noodles (or broken angel hair pasta)
1/2 teaspoon Italian seasoning
1 cup fresh spinach
2 cups chicken, cooked and shredded or chopped
1/2 cup whole kernel corn
Parmesan cheese, for garnish
salt and pepper, for garnish

How To Make chicken noodle soup with roasted veggies

Step 1

Preheat oven to 400 degrees F. Line a baking sheet with foil, then set it aside.

Step 2

Wash the potatoes, but do not cut. Clean the mushrooms and slice thick then cut them in half.
Step 3

Place all of the vegetables into a bowl or zip-top bag. Drizzle with the oil, then add the garlic, salt, and pepper. Stir - or shake - to coat.
Step 4

Place the coated veggies onto the prepared baking sheet and spread evenly. Bake for 20 minutes or until tender.
Step 5

Place the stock or broth into a large stock pot or Dutch oven over medium heat. Add the noodles and cook for 4 minutes.
Step 6

After the vegetables are finished roasting, cut the potatoes into bite-sized pieces, then add all of the vegetables to the stock.
Step 7

Stir in the Italian seasoning and the roasted vegetables and bring to a boil.
Step 8

Add the spinach, chicken, and corn, then drop the heat to a simmer and cook for 3 minutes.
Step 9

Remove from heat and serve hot, seasoned with salt and pepper to taste, and add a dash of Parmesan cheese if desired.
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