Roasted Chicken & Veggie Soup

The perfect (easy) meal to warm you from the inside out on a cold, fall day!


Those of you that know me, know I rarely follow a recipe and this recipe will show you just how easy it is to substitute ingredients for what you have on hand! My secret in making soups like this is to do everything in the same pot, in my case it is a Le Creuset Oval Cast Iron Roaster (like this) that I can roast the meat in first and then make the soup with the juices from the meat...tastes heavenly!


Ingredients:

  • 1 whole roasting chicken (with skin on)

  • 2-3 Carrots, peeled and chopped

  • 2-3 Celery stalks, chopped

  • 1-2 Onions, peeled and chopped (I planned to use leeks but found them too late in my fridge...so used red onions instead)

  • Handful of new potatoes, chopped into bite-size pieces (I used leftover ones that I cooked the day before)

  • Butternut squash, peeled and chopped into similar sized pieces as the carrots (I used half of a small-medium sized butternut, but you can use as much as you like)

  • A couple handfuls of chopped kale (you can substitute with Swiss chard, spinach or omit completely if you don't like greens)

  • Sea salt and freshly ground black pepper

  • Dried (or fresh) Thyme - I just sprinkle it in, but it is probably 1/2 a teaspoon of dried...

  • Dried (or fresh) Oregano - same as the Thyme

  • 1-1.5 liter water (depends on how juicy I want it) with about 2 tablespoons bouillon powder of your choice (I used Coop Bio Vegetable Bouillon powder, but you can also use homemade or premade veggie or chicken broth)


Directions:

  1. Wash and pat dry your whole chicken and place it in the roasting pan. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.

  2. Roast chicken for about 1 hour at 200 C (400 F); remove from oven, put a lid on it and allow to set for another 20-30 minutes. I often roast the chicken earlier in the day and then leave it in the pan with the lid on until I am ready to make the soup.

  3. Remove chicken and place on a cutting board. Tear or cut meat into bite-size pieces and set aside. Sometimes I include the skin (often I eat the skin while cutting the meat!)

  4. Heat roasting pan with juices on stovetop over medium heat.

  5. Add in onions, carrots and celery, along with the dried herbs. Sauté for 10-15 minutes until starting to soften.

  6. Add chicken pieces, potatoes, butternut, bouillon and kale (and fresh herbs if using fresh instead of dried). Basically you add in whatever else you want in the soup in this step.

  7. Bring to a low boil and simmer over medium to medium high heat for 20-30 minutes until all veggies are cooked through.

This is delicious served with crusty bread and a good Gruyere cheese :-)!


Great substitutions and/or additions to this soup include:

- sweet potatoes

- new potatoes

- leeks

- mushrooms

- any type of greens

- 1 cup chopped cherry tomatoes (or can of chopped tomatoes)

- cream to your taste


You really CANNOT mess this recipe up! You can make it thicker (more like a stew) by reducing the broth, adding some cream and more veggies. You can add more broth to give more liquid to soak up the bread. Whatever tickles your taste buds is what you should do!


Don't have time to roast the chicken? Buy it already roasted from your local market or the trucks that sell them by the side of the road! Just make sure to sauté your veggies in a bit of oil first.


Enjoy and let me know your favourite combo of chicken and veggies in the comments!




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