Roasted Vegetable Chicken Soup

By Ellie

4 Person

50 Minutes

0 Calories

If you’re a fan of roasted veggies, you’ll love this Roasted Chicken and Veggie Soup. This soup recipe is easy to love, being thick and hearty yet also gluten-free and dairy-free. The sweetness of the roasted carrots and sweet potatoes shines through making it a win for kids and adults alike.

Ingredients

1/2 tsp. freshly cracked pepper
2 cup baby spinach
1 cup water
1/2 tsp. each dried herb: rosemary, parsley, thyme, oregano
1 tsp. sea salt
4 cups chicken broth
2-3 cups shredded chicken
2 tbsp. olive oil
2 cloves garlic
1/2 yellow onion
1 cup butternut squash
1 sweet potato
2 carrots

Method

01

Preheat oven to 425 degrees. Line a baking sheet with foil.
02

Toss the veggies (carrots, sweet potato, and squash) in olive oil and sprinkle with salt and pepper (about 1/4-1/2 teaspoon salt and a few grinds of pepper). Roast on the prepared baking sheet for 15 minutes. Add in the quartered onion and garlic and continue to roast for 10-15 minutes.
03

Meanwhile, shred the chicken. (or you can cook raw chicken breasts in the chicken broth if you are not using rotisserie chicken).
04

In a large stockpot, bring broth to a simmer. Add the shredded chicken, herbs and remaining salt and pepper.
05

Once veggies are done roasting, add half to the soup and place the other half in a blender with the 1 cup of water. Make sure to place all onion and garlic in the bender. Puree half of the veggies. Add this puree to the soup and simmer for 5-10 minutes. Add spinach for the last 2 minutes. Adjust seasonings to your taste.

Related Tags

Roasted Vegetable Chicken Soup

4.0

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

1/2 tsp. freshly cracked pepper

2 cup baby spinach

1 cup water

1/2 tsp. each dried herb: rosemary, parsley, thyme, oregano

1 tsp. sea salt

4 cups chicken broth

2-3 cups shredded chicken

2 tbsp. olive oil

2 cloves garlic

1/2 yellow onion

1 cup butternut squash

1 sweet potato

2 carrots

03 Method

Step 1

Preheat oven to 425 degrees. Line a baking sheet with foil.

Step 2

Toss the veggies (carrots, sweet potato, and squash) in olive oil and sprinkle with salt and pepper (about 1/4-1/2 teaspoon salt and a few grinds of pepper). Roast on the prepared baking sheet for 15 minutes. Add in the quartered onion and garlic and continue to roast for 10-15 minutes.

Step 3

Meanwhile, shred the chicken. (or you can cook raw chicken breasts in the chicken broth if you are not using rotisserie chicken).

Step 4

In a large stockpot, bring broth to a simmer. Add the shredded chicken, herbs and remaining salt and pepper.

Step 5

Once veggies are done roasting, add half to the soup and place the other half in a blender with the 1 cup of water. Make sure to place all onion and garlic in the bender. Puree half of the veggies. Add this puree to the soup and simmer for 5-10 minutes. Add spinach for the last 2 minutes. Adjust seasonings to your taste.

04 Author