Roasted Vegetable Rosemary Chicken Soup
Warm up with a bowl of hearty and flavorful Roasted Vegetable Rosemary Chicken Soup, a comforting dish that combines oven-roasted root vegetables, tender chicken, and aromatic herbs in a nourishing broth. Featuring caramelized carrots, parsnips, and sweet potato, this soup boasts a rich, earthy flavor enhanced by the infusion of fresh rosemary and a splash of bright lemon juice. The chicken thighs are seared to golden perfection before being simmered in a robust chicken stock, then shredded and added back to the pot alongside baby spinach for a touch of greenery. Perfect for meal prep or a cozy family dinner, this one-pot wonder is gluten-free and packed with wholesome goodness. Pair it with crusty bread for the ultimate cold-weather meal!
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Recipe Information
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 3 medium carrots
- 2 medium parsnips
- 1 large sweet potato
- 1 medium yellow onion
- 4 large garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 sprigs fresh rosemary sprigs
- 8 cups chicken stock
- 2 pieces bay leaves
- 2 cups baby spinach
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Peel and dice the carrots, parsnips, and sweet potato into 1-inch chunks. Cut the yellow onion into quarters and leave the garlic cloves whole but unpeeled.
Place the vegetables and garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, turning once halfway through.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
Season the chicken thighs with the remaining salt and pepper, then place them skin-side down in the pot. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
To the same pot, add the chicken stock, rosemary sprigs, and bay leaves. Return the chicken to the pot, making sure it is submerged in the liquid. Bring to a boil, then reduce to a simmer and cover. Simmer for 20-25 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred the meat, discarding the skin and bones. Strain out the rosemary sprigs and bay leaves from the broth.
Squeeze the roasted garlic cloves out of their skins and mash them into a paste with a fork. Add the mashed garlic and roasted vegetables to the pot. Simmer uncovered for 10 minutes to allow the flavors to meld.
Stir in the shredded chicken, baby spinach, fresh parsley, and lemon juice. Cook for an additional 2-3 minutes, until the spinach is wilted.
Taste and adjust seasoning as needed. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 733 mg | 16% | |
*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.
