I’ve had so much fun lately, experimenting and creating new soups. I loooove this one – crispy baked chicken noodle soup. This soup is so satisfying, so tasty, so beautiful to look at. All you need is a fork and a spoon and you’re on your way to a delightful meal.
This is a soup for two. A meal to share with your loved one, sweet right? Do I hear Valentines Day?!
Crispy baked chicken noodle soup is a mound of noodles, roasted squash, sautéed bok choy and scallions, topped with a whole chicken breast, and then plied with a nicely balanced chicken stock. It’s so good.
If the idea of creating your own chicken stock, leaves you feeling a little overwhelmed, never fear, as an alternative you can purchase fresh chicken stock. I imagine you will need to venture to a butcher, or to a store that sells good quality meat products. If you would like to try your hand at creating your chicken stock, click here for recipe.
For the squash, I used kuri squash, a soft squash that roasts easily. It can be eaten with skin on or off, but I removed the skin for this recipe. If you are unable to get your hands on kuri squash, the best alternatives are acorn or butternut.
Crispy baked chicken noodle soup, is not a soup you can just shovel into your mouth, it’s one that requires intention. You’ll need to twirl the noodles onto your spoon, dig into the bok choy, and push the squash on top. You’ll have to drag away pieces of chicken and dip your spoon into the broth. No one spoonful will be the same. But remember, this is a soup for two, you and your loved one will need play fair, or else someone will lose out.
Sharing a bout of crispy baked chicken noodle soup may be the defining moment in your relationship. Can your sweetheart play fair when food is on the table? I hope so.
Crispy baked chicken noodle soup is a satisfying meal, a nourishing meal. Do your taste buds a favor, hit the stores, get the ingredients and make this soup soon!
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 14oz - 1 lb chicken breasts (skin on)
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp ground turmeric
- Drizzle olive oil
- 1 1/2 cup squash (peeled and diced)
- 1 packed tbsp fresh sage (sliced)
- Generous drizzle olive oil
- 1 tsp olive oil
- 2 cups baby bok choy (sliced)
- 1/4 cup scallions (sliced)
- 4oz noodles
- Drizzle olive oil
- 2 1/2 cups fresh chicken stock
- 1 tbsp apple cider vinegar
- Roasting tin
- Aluminum foil
- Baking tray
- Wok or large fry pan
- Small saucepan
- Season chicken breast with salt, pepper and turmeric.
- Place in middle of roasting tin then drizzle chicken with olive oil.
- Place on middle shelf of preheated oven at 400.
- Allow chicken breast to cook until when pierced, clear liquid is released.
- Remove from oven and tent with aluminum foil to keep warm.
- Once you have the chicken breast in the oven, scatter diced squash on a baking tray and then sprinkle sage on top.
- Apply a generous drizzle of olive oil all over the squash and sage.
- Place in oven on the shelf above the chicken.
- Bake until easily pierced with a fork, making sure to check regularly. Shake squash pieces around so that all sides can become golden.
- Heat olive oil in large fry pan or wok, then add bok choy and scallions.
- Sauté until vegetable softens but still have some bite (approx. 2 mins)
- Tent vegetables to keep warm.
- Add noodles to a pan of boiling salted water, and allow to cook for approx. 5-8 mins, dependent upon thickness of noodles.
- Drain noodles, then drizzle with a little olive oil and set aside.
- Add vinegar to chicken stock then heat until boiling, then remove from heat.
- Pull breast bone away from the chicken breast, then place under broiler for 1 minute to crisp skin.
- Build your soup by placing noodles in the bottom of a large bowl.
- Sprinkle vegetables on top of noodles, then place boneless chicken breast on top of vegetables.
- Pour stock on top, filing bowl halfway and serve immediately.
Use any of the following noodles in this dish: Ramen, Soba, Somen, Chinese Egg, Bean thread