Delicious Roasted Chicken Vegetable Soup

I never thought I’d be excited about another chicken soup recipe until my daughter caught a bad cold last winter. The usual Campbell’s wasn’t cutting it, and I remembered how my grandmother always said roasted vegetables made everything better.

She was right, of course. Unlike regular chicken soup where you just boil everything together, roasting the vegetables first brings out their natural sweetness and adds a depth that regular chicken soup just doesn’t have. It takes a bit more time than opening a can, but trust me – once you try it this way, you’ll understand why my kids now ask for it even when they’re not sick.

What Kind of Chicken Stock Should I Use?

While the recipe calls for homemade chicken stock or bone broth, don’t worry if you need to use store-bought – just try to choose a low-sodium variety so you can control the saltiness of your soup. Regular chicken stock works perfectly fine, but bone broth will give you a richer, more full-bodied soup with extra protein and nutrients. If you’re using store-bought, look for stocks that list chicken and vegetables as the first ingredients, rather than salt or “chicken flavoring.” Just keep in mind that some brands can be quite salty, so you might want to wait until the end of cooking to adjust your seasonings. A good tip is to shake the container before buying – if the liquid feels thick and slightly gelatinous when cold, that’s usually a sign of a good quality stock.

Options for Substitutions

This cozy soup recipe is super adaptable and works well with quite a few substitutions:

• Butternut squash: You can swap butternut squash with acorn squash, pumpkin, or even more sweet potatoes. Just keep the chunks about the same size for even cooking.
• Rotisserie chicken: Any cooked chicken works here – leftover grilled chicken, poached chicken breast, or even canned chicken in a pinch. Turkey is also a great substitute.
• Chicken stock: Store-bought stock works fine if you don’t have homemade. You can also use vegetable broth, though you might want to add a bit more seasoning to make up for the chicken flavor.
• Dried herbs: Feel free to use fresh herbs instead – just triple the amount since dried herbs are more concentrated. You can also use Italian seasoning as a quick substitute for all the herbs.
• Spinach: Any leafy green works well here – try kale, Swiss chard, or even collard greens. Just note that tougher greens like kale might need a few extra minutes to soften.
• Sweet potatoes: Regular potatoes, parsnips, or more carrots can replace sweet potatoes. Each will change the flavor slightly but still make for a tasty soup.

Watch Out for These Mistakes While Cooking

The biggest mistake when making roasted vegetable soup is rushing the roasting process – your vegetables need enough time (usually 25-30 minutes at 400°F) to develop those sweet, caramelized flavors that make this soup special.

Another common error is adding the spinach too early in the cooking process, which can make it mushy and bitter – instead, stir it in during the last 2-3 minutes of cooking to keep it bright and fresh-tasting.

When it comes to seasoning, don’t make the mistake of adding all your salt at the beginning; start with a little, then adjust the seasoning near the end of cooking since the broth will reduce and concentrate the flavors.

For the best texture, avoid over-blending if you’re using an immersion blender – a few quick pulses will give you a nice mix of smooth and chunky elements while keeping some texture from the roasted vegetables.

What to Serve With Chicken Vegetable Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even more satisfying! A chunk of warm, crusty bread or some homemade cornbread is perfect for soaking up all that tasty broth. If you want to add some crunch, try serving it with a simple green salad dressed with lemon vinaigrette, or some butter crackers on the side. For those extra hungry folks, a half sandwich – like tuna salad or turkey – makes this soup into a filling lunch that’ll keep you going all afternoon.

Storage Instructions

Keep Fresh: This cozy chicken vegetable soup stays good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get even better after a day or two as all those herbs and vegetables continue hanging out together!

Freeze: Got leftovers? This soup is perfect for freezing! Let it cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch options.

Warm Up: When you’re ready to enjoy your soup again, just heat it gently on the stovetop over medium-low heat until it’s hot throughout. If frozen, thaw overnight in the fridge first. The spinach might look a bit wilted after reheating, but don’t worry – it’ll still taste great! You can always add a fresh handful when warming it up.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 40-45 g
• Fat: 10-15 g
• Carbohydrates: 45-50 g

Ingredients

For the roasted vegetables:

• 1 butternut squash (peeled and cut into 1-inch cubes)
• freshly ground pepper
• 2 sweet potatoes (peeled and cut into 1-inch cubes)
• sea salt
• 1 medium yellow onion
• olive oil (I prefer California Olive Ranch extra virgin)
• 2 carrots (peeled and sliced)

For the soup:

• 1 tsp dried parsley
• 4 cups chicken stock (or bone broth for extra richness)
• sea salt
• 1 tsp dried rosemary
• 1 cup water
• 2 cups spinach (fresh, roughly chopped)
• freshly ground pepper
• 2 cups cooked rotisserie chicken (shredded)
• 2 garlic cloves (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme

Step 1: Prepare and Roast the Vegetables

Preheat your oven to 425°F (220°C).

Begin by cutting onions, butternut squash, sweet potatoes, and carrots into 1 to 2-inch cubes.

Place these chopped vegetables on a baking tray.

Drizzle them with olive oil (or melted ghee), then season with salt and pepper.

Toss the vegetables well to ensure they are evenly coated with the oil and seasoning.

Roast in the preheated oven for 15 to 20 minutes until they are crisp-tender.

Step 2: Prepare the Chicken Stock

In a pot, heat 4 cups of homemade chicken stock or chicken bone broth over medium-high heat.

Add a few cups of leftover rotisserie chicken (or fresh chicken) to the pot.

If you are using fresh chicken, cover and cook it for about 40 minutes until cooked through, then shred it.

Adjust the stock with a little water if it seems too concentrated.

Step 3: Season the Soup

As the stock simmers, stir in dried parsley, oregano, rosemary, thyme, and a couple of cloves of garlic.

Season the soup with sea salt and fresh cracked pepper to taste.

Let the soup continue to simmer while the vegetables roast, enhancing the flavors.

Step 4: Blend Some Vegetables

Once the vegetables are roasted, ladle about a cup of the broth into a blender.

Add half of the roasted vegetables, including all the onion pieces, to the blender, and puree until the mixture is smooth.

This step will create a creamy base for the soup.

Step 5: Combine and Simmer the Soup

Return the pureed vegetable mixture back into the pot with the soup, mixing it well.

Add the remaining roasted vegetables to the pot for a delightful texture.

Let the soup simmer gently for an additional 10 to 15 minutes until everything is tender and warmed through.

Step 6: Add Spinach and Serve

Just before serving, stir in a couple of cups of fresh spinach, allowing it to wilt in the heat of the soup.

Serve this hearty soup with grain-free cornbread and a hearty salad, if desired, for a complete meal.