Soup > Chicken Soups > Roasted Chicken Soups

Roasted Chicken and Vegetable Soup Recipe

Ingredients with Measurements:
- 1 whole chicken, about 4 pounds
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 8 cups chicken broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups chopped vegetables (such as potatoes, sweet potatoes, butternut squash, and/or parsnips)
- 2 cups chopped kale or spinach
- 1 lemon, juiced

Special equipment needed:
- Large roasting pan
- Large soup pot
- Immersion blender (optional)

Step-by-step instructions:

1. Preheat the oven to 425°F.
2. Rinse the chicken and pat it dry with paper towels.
3. Rub the chicken with olive oil and season with salt and pepper.
4. Place the chicken in a large roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
5. Remove the chicken from the oven and let it cool for 10 minutes.
6. Remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Set aside.
7. In a large soup pot, heat 2 tablespoons of olive oil over medium heat.
8. Add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes, or until the vegetables are softened.
9. Add the chicken broth, water, dried thyme, dried rosemary, and dried oregano. Bring to a boil.
10. Reduce the heat to low and simmer for 20 minutes.
11. Add the chopped vegetables and simmer for another 20 minutes, or until the vegetables are tender.
12. Add the shredded chicken and chopped kale or spinach. Simmer for 5-10 minutes, or until the greens are wilted.
13. Stir in the lemon juice and season with salt and pepper to taste.
14. If desired, use an immersion blender to puree some of the soup to make it thicker and creamier.
15. Serve hot with crusty bread.


Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Roasting temperature: 425°F
Serving size:
6-8 servings

Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sodium: 800mg
Fiber: 4g

Substitutions for ingredients:
- You can use any combination of vegetables you like, such as zucchini, bell peppers, or mushrooms.
- You can use fresh herbs instead of dried herbs, but use 3 times the amount.
- You can use chicken thighs or breasts instead of a whole chicken.

Variations:
- Add cooked rice or noodles to make it heartier.
- Use turkey instead of chicken for a Thanksgiving leftover soup.
- Add a can of diced tomatoes for a tomato-based soup.

Tips and tricks:
- To save time, you can use a store-bought rotisserie chicken instead of roasting your own.
- You can make this soup in advance and store it in the fridge for up to 3 days or in the freezer for up to 3 months.
- If the soup is too thick, add more chicken broth or water to thin it out.

Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.

Presentation ideas:
Serve the soup in a large soup bowl with a slice of crusty bread on the side.

Garnishes:
Garnish the soup with chopped fresh herbs, such as parsley or cilantro.

Pairings:
Pair the soup with a crisp green salad or a side of roasted vegetables.

Suggested side dishes:
Crusty bread, green salad, roasted vegetables.

Troubleshooting advice:
- If the soup is too thin, simmer it for longer to reduce the liquid.
- If the soup is too salty, add more water or chicken broth to dilute it.
- If the soup is too bland, add more salt and pepper or a squeeze of lemon juice.

Food safety advice:
- Always cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the fridge or freezer promptly to prevent bacterial growth.
- Reheat leftovers to an internal temperature of 165°F before eating.

Food history:
Chicken soup has been a popular comfort food for centuries, and is often associated with healing and wellness. It is believed to have originated in ancient Greece and Rome, and has been a staple in many cultures ever since.

Flavor profiles:
This soup is savory, hearty, and slightly tangy from the lemon juice.

Serving suggestions:
Serve the soup as a main course for lunch or dinner, or as a starter for a larger meal.

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Taste: Savory, Herby, Rich, Comforting, Hearty