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PdfPreheat oven to 400°F
Combine carrots, celery, onions, potatoes, red pepper, ½ TSP kosher salt, basil and approximately ⅛ cup olive oil in container w/sealed lid, shake well to evenly coat veggies.
Pour mixture evenly into a baking dish and roast at 400°F for 1 hour, stirring every 20 minutes.
In another sealed lid container, combine chicken cubes, black pepper, ½ TSP kosher salt and 3 TSP olive oil. Shake well to coat evenly.
While veggies are roasting, heat skillet on low-medium heat and add 2 TSP olive oil. Fry chicken cubes, stirring frequently, until cooked thoroughly (works best to do 1 lb at a time). Add oil as needed for your skillet.
In stock pot, boil water and cook noodles to firm (al dente) as per package directions.
In your soup pot, combine roasted veggies, chicken, frozen corn, frozen peas and chicken broth. Add water to cover ingredients and slowly bring to a simmer at low-medium heat, stirring occasionally.
NOTE: If freezing some soup, remove what you want frozen now)
Serve as is, with crushed crackers, or with crumbled biscuits.