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roasted vegetable chicken soup

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Roasted Vegetable Chicken Soup

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
Directions :
  1. Preheat oven to 425 degrees. Line a baking sheet with foil.
  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.
  3. Meanwhile, shred the chicken. (or you can cook raw chicken breasts in the chicken broth if you are not using rotisserie chicken).
  4. In a large stockpot, bring broth to a simmer. Add the shredded chicken, herbs and remaining salt and pepper.
  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.

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