Ingredients

The following ingredients have 7 Servings
  • 3 tbsp extra virgin olive oil
  • 1 medium onion (finely chopped)
  • 2 tbsp fresh minced garlic
  • 4 cups cooked shredded chicken
  • 4 chopped peeled carrots
  • 3 celery sticks (chopped)
  • 3-4 cups cauliflower and brussels sprouts (or any veggies of choice)
  • 2 tbsp extra virgin olive oil
  • 32 oz chicken broth
  • 1/4 lb fettucini pasta (cut into 2 inch pieces)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp brown mustard
  • 3 tbsp chopped fresh parsley

Instruction

  • Heat olive oil in large dutch oven over medium heat. Saute onion, cooking and stirring for 5 minutes to soften.
  • Stir in garlic and cook for an additional minute. Stir in cooked chicken, reduce heat to simmer and set aside.
  • Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner. Arrange carrots, celery and any other vegetables you want to roast onto your baking sheet.
  • Drizzle with olive oil and season lightly with kosher salt and pepper. Roast for 20 minutes or until vegetables are fork tender. Remove and transfer to soup.
  • Increase heat to medium and add chicken broth, noodles, salt, pepper and brown mustard. Stir to combine.
  • Increase to medium-high and let lightly boil for for 8 minutes, until pasta is al dente. Reduce heat to simmer. Before serving stir in fresh parsley.