Roasted Vegetable Chicken Soup PT50M https://img5.recipesrun.com/201907/2019/1014/f8/8/243185/300x200x90.jpg 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. 4 servings 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

Roasted Vegetable Chicken Soup

4.1

( By Ellie )

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.

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

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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

Ellie

647 Recipes

Roasted Vegetable Chicken Soup

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