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Chicken Soup with Random Roasted Vegetables

A hearty chicken soup with random roasted vegetables recipe really hits the spot on a chilly winter evening. So much flavor, and this chicken vegetable soup is just jam-packed with filling veggies & protein.

Chicken Soup with Random Roasted Vegetables, you ask? Why not, I say! A big pot of soup often serves to use up the random odds and ends of veggies in the fridge, but today I thought I’d try roasting them first in order to add a little depth and sweetness to the mix.

Meanwhile, I’m also trying to use down some of my freezer stockpile of clearance meat — so, decided also to incorporate a little chicken to create a chicken & roasted vegetable vegetable soup. (Why not!) Then I threw some beans in, because it was starting to look like a stew — and, because it somehow just felt right.

This process is always so scientific, I tell you…

bowl of chicken and roasted vegetable soup

This chicken & roasted vegetable soup recipe is so chock full of veggies, beans, and chicken that it really is almost a stew! Mix things up to your own taste:

  • You could thicken up the broth and call it stew, if you like.
  • You could leave out the chicken, substitute veggie broth (for both the chicken broth and the water), and create yourself a vegan medley.
  • You could change up the roasted veggies, according to what you have on hand in your own fridge.

Soup is awesome precisely because it is so forgiving. But, whatever you want to call it, this roasted veggie & chicken soup is a rich and comforting pot of goodness that really hits the spot on a cold night.

Chicken Soup with Random Roasted Vegetables

I used broccoli, mushrooms, carrots, grape tomatoes, and onion today because that’s what I had on hand in my fridge. If you’re not using fresh tomatoes in yours, you might want to throw in a can of fire roasted diced tomatoes.

Bowl of chicken and roasted vegetable soup on a plate

Ingredients

– for the veggies

1 medium yellow onion, roughly chopped
8 oz mushrooms, roughly chopped
8 oz broccoli crowns, chopped
2 medium carrots, peeled and chopped
Pint grape tomatoes, halved lengthwise
2 Tbsp olive oil
2 tsp thyme
Sea salt, to taste

– for the chicken

1 lb boneless skinless chicken breast
4 cups chicken broth
4 cups water
1 Tbsp minced garlic (about six cloves)
2 tsp parsley
1 tsp thyme
1 tsp rosemary, crushed between your fingers
1 bay leaf
1/4 tsp crushed red pepper
Black pepper, to taste

– to add near the end

1 can of Great Northern or Cannellini beans, rinsed and drained
2 tsp red wine vinegar

Directions

bowl of veggies ready for roasting

Preheat oven to 425 degrees. Spray a rimmed baking sheet with cooking spray.

Chop the vegetables and place them in a large bowl. Toss the veggies with olive oil, thyme, and sea salt to coat.

Pan of vegetables ready to roast in the oven

Spread vegetables out in a single layer on the prepared sheet pan. Roast at 425 degrees for 40 minutes, stirring halfway through.

While the veggies are roasting, trim the chicken and cut it into several large chunks. Add chicken to a soup pot or Dutch oven, then pour in the chicken broth and water and bring to a rolling boil. Skim, if necessary.

Stir in the minced garlic, seasonings, and bay leaf. Reduce heat and simmer for 30 minutes. Remove and discard the bay leaf. Remove the chicken, chop or shred, and return it to the pot.

Add the roasted veggies, red wine vinegar, and drained beans to the pot and continue simmering for another 20 minutes to allow the flavors to blend. Taste and add a little more sea salt, if desired, then serve.

Note: Chop the carrots smaller than the other veggies, so that they cook through and soften.

Chicken Soup with Random Roasted Vegetables, printable recipe

Note that this recipe does take a while to come together because of the time involved in roasting the veggies, making it a good choice to simmer on your stove across a long weekend afternoon.

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5 from 1 vote

Chicken Soup with Random Roasted Vegetables

A hearty chicken soup with random roasted vegetables recipe really hits the spot on a chilly winter evening. So much flavor, & jam-packed with filling veggies & protein.
Course dinner
Cuisine soup
Keyword chicken soup, chicken vegetable soup, gluten free, roasted vegetables, soup, vegetable soup
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 people

Equipment

veggie peeler
chef’s knife
dutch oven

Ingredients

for the veggies

  • 1 medium yellow onion chopped
  • 8 oz mushrooms roughly chopped
  • 8 oz broccoli crowns chopped
  • 2 medium carrots peeled and chopped
  • pint grape tomatoes halved lengthwise
  • 2 Tbsp olive oil
  • 2 tsp thyme
  • Sea salt to taste

for the chicken

  • 1 lb boneless skinless chicken breast
  • 4 cups chicken broth
  • 4 cups water
  • 1 Tbsp minced garlic about six cloves
  • 2 tsp parsley
  • 1 tsp thyme
  • 1 tsp rosemary crushed between your fingers
  • 1 bay leaf
  • 1/4 tsp crushed red pepper
  • Black pepper to taste

to add near the end

  • 1 can Great Northern or Cannellini beans rinsed and drained
  • 2 tsp red wine vinegar

Instructions

  • Preheat oven to 425 degrees. Spray a rimmed baking sheet with cooking spray.
  • Chop the vegetables and place them in a large bowl. Toss the veggies with olive oil, thyme, and sea salt to coat.
  • Spread vegetables out in a single layer on the prepared sheet pan. Roast at 425 degrees for 40 minutes, stirring halfway through.
  • While the veggies are roasting, trim the chicken and cut it into several large chunks. Add chicken to a soup pot or Dutch oven, then pour in the chicken broth and water and bring to a rolling boil. Skim, if necessary.
  • Stir in the minced garlic, seasonings, and bay leaf. Reduce heat and simmer for 30 minutes. Remove and discard the bay leaf. Remove the chicken, chop or shred, and return it to the pot.
  • Add the roasted veggies, red wine vinegar, and drained beans to the pot and continue simmering for another 20 minutes to allow the flavors to blend. Taste and add a little more sea salt, if desired, then serve.

Notes

Chop the carrots smaller than the other veggies, so that they cook through and soften.

Fill ‘er up!

A hearty chicken soup with random roasted vegetables recipe hits the spot on a chilly winter evening. So much flavor, and this chicken vegetable soup is just jam-packed with filling veggies & protein.

Could you even pack more veggies and protein into a pot of soup? Step up your own cold weather comfort food: Try roasting instead of sauteing your veggies before adding them! Sometimes it’s just fun to play with your food and change up the flavors.

This chicken vegetable soup recipe is naturally gluten free. I served mine with crusty bread for dipping; substitute GF bread as necessary.

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Be sure not to miss the free weekly ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Recipe Rating




Kitsey

Wednesday 11th of March 2020

This was so good! At first I thought the tomatoes were kind of a weird addition but that actually turned out to be my favorite part. I actually cooked the chicken and broth in my slow cooker and added the veggies later in the day. I had some leftover asparagus so I cut that up and added it in also.

rachel

Thursday 12th of March 2020

Think of it kind of like using fresh fire roasted tomatoes, rather than canned. Great idea on the slow cooker, too.

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