Chicken Noodle Soup with Roasted Tomatoes
This light and fresh soup features tender noodles, moist chicken, sweet corn, and an herby, creamy broth. But what really makes the soup shine is the parmesan roasted tomatoes on top! They add color, sweetness, and a burst of flavor to every bite.
I love this soup because it’s welcome all year long. I love all kinds of soup, and I eat wholesome bowls of goodness in the winter, spring, summer, and fall. This soup is great because it’s hearty enough for a cold winter’s night, yet light enough to be served in the summer, when you need your beach body the next day!
To keep this soup light, I used no-yolk egg noodles. I love the yolk-free noodles because they’re meaty and satisfying, yet light and bouncy at the same time. You can use any egg noodle you prefer. In fact, any pasta shape works too.
There’s cream in this soup, but only a little. I used 1/4 cup of heavy cream in this soup; just enough to add velvety smoothness and balance the acidity of the tomatoes. Using a small amount of cream adds buttery richness, but not the associated calories and fat. Plus, cream and corn have a natural affinity, so it’s a perfect match.
I used boneless skinless chicken breasts in this soup, but you can use tenders and thighs too. In fact, you can even start with frozen chicken. When starting with frozen chicken, add about 5 to 10 minutes to the cooking time. You’ll know the chicken is ready when it’s easy to shred with two forks.
You can start with uncooked egg noodles too. If you’re starting with uncooked egg noodles or pasta, add them to the pot when you return the shredded chicken to the pot. Then add 2 cups of broth or water and gently boil the noodles for 8 to 10 minutes, until tender.
Chicken Noodle Soup with Roasted Tomatoes
Ingredients
- 8 ounces egg noodles, or pasta of choice
- 1 cup grape tomatoes or cherry tomatoes
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 tablespoon grated parmesan cheese
- 1/3 cup chopped onion
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 3/4 pound boneless skinless chicken breasts, tenders, or thighs
- 3 cups chicken broth
- 1 cup corn, fresh, canned, or frozen, kept frozen until ready to use
- 1/4 cup heavy cream
- Parmesan cheese for serving
- Fresh parsley leaves for serving
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.
- Cook the egg noodles according to the package directions. Drain and set aside.
- Meanwhile, in a medium bowl, combine the tomatoes, 2 teaspoons of the olive oil, parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the tomatoes to the prepared pan and spread out in a single layer. Roast for 10 to 12 minutes, until golden brown and blistered. Set aside.
- Meanwhile, heat the remaining tablespoon of oil in a large saucepan or stock pot over medium-high heat. Add the onion and celery and cook for 3 to 5 minutes, until soft. Add the garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat. Cook for 1 minute, until the garlic and herbs are fragrant.
- Add the chicken and broth and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 10 to 15 minutes, until you can easily shred the chicken with two forks.
- Shred the chicken into the broth, or transfer the chicken to a shallow bowl, shred it, and return it to the pot. Return to a simmer. Add the noodles and corn and cook for 2 to 3 minutes to heat through. Reduce the heat to low and add the heavy cream. Cook for 1 minute to heat through.
- Season to taste with salt and black pepper. Ladle the soup into bowls and top with the roasted tomatoes and parsley.