Roasted Chicken and Vegetable Soup
Warm up with a comforting bowl of Roasted Chicken and Vegetable Soup, a hearty and wholesome recipe that combines the rich, golden flavor of oven-roasted chicken with a medley of fresh, nutrient-packed vegetables. This soup starts with a whole chicken, perfectly seasoned and roasted to perfection, adding depth and richness to each spoonful. Tender carrots, celery, zucchini, and potatoes simmer in an aromatic chicken broth infused with fresh thyme, bay leaves, and a bright hint of lemon juice. Perfect for chilly nights or when you need a nourishing meal, this easy-to-follow recipe takes just 20 minutes of prep time and is ready in under 2 hours. Serve this healthy, satisfying soup as a standalone dish or with a side of crusty bread for dipping. It’s the ultimate comfort food, packed with flavor and love in every bite!
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Recipe Information
Ingredients
- 1 3-4 lb whole chicken
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1.5 teaspoons ground black pepper
- 3 large carrots
- 3 celery stalks
- 1 large yellow onion
- 4 garlic cloves
- 2 medium potatoes
- 1 medium zucchini
- 8 cups chicken broth
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2 tablespoons parsley (chopped)
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Rub the whole chicken with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Place it in a roasting pan and roast for 50-60 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, prepare the vegetables. Peel and slice the carrots into rounds, chop the celery stalks, dice the onion, mince the garlic cloves, and cut the potatoes and zucchini into bite-sized pieces.
Once the chicken is cooked, let it rest for about 10 minutes. Then, carefully remove the meat from the bones and shred it into bite-sized pieces. Reserve the bones for added flavor in the soup, if desired.
In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and celery, and sauté for 5 minutes until softened and fragrant.
Add the carrots, potatoes, and zucchini to the pot. Pour in the chicken broth and add the bay leaves, fresh thyme, and the reserved chicken bones (optional).
Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender.
Discard the bay leaves and chicken bones, if used. Stir in the shredded chicken, chopped parsley, lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper. Adjust seasoning to your taste.
Simmer for another 5 minutes to heat the chicken through. Remove from heat and serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 11431 mg | 497% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 42.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5934 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
