Roasted Garlic Chicken Noodle Soup

 

Its October! I love the fall, it is definitely my favorite season. I love sleeping in crisp weather, I love the decorations, I love the special drinks, and I especially love all of the comforting food!

Chicken Soup is obviously right up there with the classics and is nostalgic of everyone’s childhood. This is easy to whip up but has a few twists that add a richness and extra punch of flavor for each heart warming slurp!

This can be made the day of or a day in advance! Otherwise, feel free to leave out the noodles at the end and freeze to pull out whenever you want.

 

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To begin the recipe, we start by roasting some cloves of garlic. This adds a deep, roasted, and sweet flavor to the garlic and takes away any harshness. To roast the garlic, peel 5 garlic cloves and lay them on a piece of tin foil. Drizzle with 1 tbs of olive oil and sprinkle of salt. Wrap up the foil and place in a preheated 375 degree oven and roast for 30 minutes.

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In a pot, add 2 tbs of olive oil and place over medium-high heat. Once the oil is warmed, add in the 2 chicken breast and sear each side for 5 minutes for a nice golden crust. Then turn down the heat to medium low. Add in the stock, the zest and juice of 1 lemon, sherry vinegar and scrap the bottom of the pan to deglaze it.

Once the garlic has been in the oven for 30 minutes, remove it and gently open the tinfoil for steam to escape. Usingknife, chop up the roasted garlic or use the back of a knife to smash them to form a paste. Add the roasted garlic to the pot with the broth and chicken.

Along with the roasted garlic, add in 1 clove of minced raw garlic. I also add 1 clove of raw garlic since roasting the other garlic cloves leaves it with a more subtle flavor. Stir in 1 tsp paprika, 1 tsp salt (or to taste based on your broth), pepper, and turmeric to the pot.

Stir to ensure everything is combine, cover the pot and cook for 1 hour over medium-low heat. This will finish cooking the chicken breasts and allow all of the flavors to penetrate into the broth.

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After an hour, add the chopped red onion, celery, carrots, and parsley to the pot. Remove the chicken breasts and using a fork, shred the chicken and add it back into the pot. Cook for another 30-45 minutes for vegetables to cook and flavors to blend.

Once you are ready to eat, cook your pasta according to the package instructions. I used a chickpea pasta, but use whatever you have on hand or like! Once cooked, divide the noodles between 4 bowls. Ladle the soup over the noodles ensuring to divide the chicken, vegetables, and broth evenly. Sprinkle with a little more parsley and enjoy!

WHAT YOU'LL NEED

  • 2 Chicken Breasts
  • 3 tbs Olive Oil
  • Juice and Zest of 1 Lemon
  • 1 cup Chopped Celery
  • 1.5 cups Chopped Carrots
  • 1 cup Chopped Red Onion
  • 1 tbs Sherry Vinegar
  • 5 cups Low Sodium Vegetable or Chicken Stock
  • 6 cloves Garlic
  • 1 tsp Paprika
  • 1 tsp Tumeric
  • 1/4 cup Fresh Parsley
  • 1 cup Noodles

STEP BY STEP

  1. To roast the garlic, preheat the oven to 375. On a piece of aluminum foil, add 5 whole peeled cloves of garlic with a drizzle of olive oil and sprinkle of salt. Wrap the garlic up in the foil and place in to oven for 30 minutes.
  2. Place a large pot over medium high heat with 2 tbs of olive oil. Once warmed, add in the chicken breasts and sear for 5 minutes on each side. Then turn heat down to medium-low heat and add in broth, lemon zest, lemon juice, and sherry vinegar to deglaze the pan.
  3. Once garlic is done roasting, remove foil from the oven and gently open it up to let steam escape. Using a knife, chop the roasted garlic and add it to the pot.
  4. Add 1 raw clove of minced garlic, paprika, salt, and turmeric to the pot. Stir everything together, cover and cook for 1 hour for flavors to blend and chicken to finish cooking.
  5. After 1 hour, using 2 forks, shred the chicken breasts and add them back to the pot. Add in the chopped celery, carrot, onion, and parsley. Cook for another 30 minutes for vegetables to cook and flavors to blend.
  6. In a separate pot, boil your noodles per instructions ( I used chickpea pasta). 
  7. Divide soup into separate bowls and top with noodles and fresh parsley to garnish