Roasted Chicken and Vegetable Soup
Gluten Free Living – 2021
I have a terrific soup recipe for you today. This can even be made with leftover turkey, if you desire. Roasted Chicken and Vegetable Soup is so delicious. It’s filled with grilled chicken and lots of roasted veggies seasoned with fresh thyme, rosemary, basil and oregano. This is wonderful comfort food now that fall and winter is upon us. It’s also healthy, low calorie, clean eating and gluten free. If you are unable to grow or find fresh herbs this time of year, you can substitute dried (but only about one-third as much). Here in Texas, my herbs are still going strong!
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Back in October 2018, I made my famous New England Clam Chowder for one of our Friday night care groups. It is my favorite from scratch recipe for that delicious soup. Unfortunately, one of the gals in our group doesn’t do fish. So I came up with this Roasted Chicken and Vegetable Soup for her. It had roasted green beans, asparagus, carrots, tomatoes, leeks, bell peppers and butternut squash. The veggies were sprayed with either olive oil or avocado cooking spray first. Then they were sprinkled with salt and pepper and the freshly minced seasonings. I grilled chicken with Italian seasoning, and this recipe was born.
Everyone in our Bible study care group sampled both soups. While I expected to get rave reviews over the New England Clam Chowder, I was surprised when this soup recipe was also such a big hit. Because I had made two different soups that night there were leftovers. So I parceled them out between two different families so they could enjoy the soup again.
If you are planning on roasting or grilling meat and veggies for the upcoming week, this is the perfect recipe for you. While the pictures below show the process, they do not reflect how much of each item I used to make the recipe. Check the recipe instructions carefully. If you plan only to make enough for the soup, you may end up with only one large cookie sheet (18×26″) with all the veggies on it. (Instead of the six or eight cookie sheets of fresh veggies I was making). 🙂
This mouthwatering soup recipe was so wonderful back in 2018, I decided to republish it again for newer blog followers. If you’re in the mood for something warm, comforting and totally satisfying, give this tasty Roasted Chicken and Vegetable Soup a try.
Roasted Chicken and Vegetable Soup is a terrific meal idea if you’re working out and want to lose weight!
Our company loved the savory flavors of this soup.
I left the veggies in large pieces rather than cutting them down. That’s a personal preference issue. You can always cut them into smaller pieces if you desire.
Here’s what I did.
I used these ingredients: seasoned asparagus, carrots, bell peppers, leeks, butternut squash, tomatoes, green beans, zucchini, yellow squash, chicken broth and grilled chicken seasoned with Italian seasoning.
Season both sides of boneless chicken breasts with Italian seasoning.
Grill until both sides are done and chicken is cooked through. Because my chicken breasts were large, they took about 30-40 minutes to cook thoroughly. Allow to cool a few minutes. Slice down and set aside.
(You will not use this much chicken for this recipe).
I used these ingredients to season the veggies: olive oil and avocado spray, pink Himalayan seas salt, pepper, fresh thyme, fresh basil, fresh oregano and fresh rosemary.
Mince as much rosemary as desired. Set aside.
Mince as much basil as desired. Set aside.
Mince as much oregano as desired. Set aside.
Mince as much thyme as desired. Set aside.
Pare and cut down butternut squash. Place on a parchment paper-lined cookie sheet. Drizzle with avocado spray. Sprinkle with salt, pepper, basil, thyme, oregano and rosemary.
Roast veggies at 350 about 30-45 minutes or until tender. Set aside.
You will NOT use this much butternut squash.
Wash and cut tips off the ends of the green beans. Place on parchment paper-lined cookie sheet. Spray with avocado spray. Sprinkle with salt, pepper, basil, oregano, thyme and rosemary.
Roast veggies at 350 about 30-45 minutes or until tender. Set aside.
You will not use this many green beans.
Place leeks, bell peppers, carrots and tomatoes on a parchment paper-lined cookie sheet. (I did NOT use the broccoli for this recipe). Spray with avocado spray.
Sprinkle with salt, pepper, basil, oregano, thyme and rosemary.
Roast veggies at 350 about 30-45 minutes or until tender. Set aside.
Roast tomatoes at 350 about 30-45 minutes or until tender. Set aside.
Roast asparagus at 350 about 30-45 minutes or until tender. Set aside.
Place zucchini on parchment paper-lined cookie sheet. Spray zucchini and bell peppers with avocado spray. Season with salt and pepper, basil, oregano, thyme and rosemary.
Roast veggies at 350 about 30-45 minutes or until tender. Set aside.
You will not use this much zucchini.
Place bell peppers and yellow squash on a parchment paper-lined cookie sheet. Spray with avocado spray. Sprinkle with salt, pepper, basil, oregano, thyme and rosemary.
Roast veggies at 350 about 30-45 minutes or until tender. Set aside.
You will not use this much yellow squash.
Place seasoned bell peppers (yellow, orange and red), carrots, tomatoes and leeks in a large Dutch oven.
Add green beans, asparagus, yellow squash, zucchini, butternut squash and chicken.
Add chicken broth.
Cover with lid and cook over medium heat until veggies are hot, about 15 minutes. Since my veggies had been refrigerated, they took a little longer to heat up.
Roasted Chicken and Vegetable Soup is healthy, low calorie, gluten free and clean eating. It’s not seasoned with preservatives or canned soups that add hidden calories and ingredients.
The seasonings of fresh basil, oregano, thyme and rosemary make this soup taste extra special.
This is also a terrific soup to make with leftover turkey!
This recipe proves that healthy food can be wonderfully tasty and scrumptious!
Here’s the recipe.
ROASTED CHICKEN AND VEGETABLE SOUP
(My own concoction)
Roasted Chicken and Vegetable Soup
Equipment
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 large Dutch oven with lid
- 1 wooden spoon
- measuring cups
- measuring spoons
- 3 18x26" cookie sheet pans
- parchment paper
- 1 gas or electric grill to grill chicken
Ingredients
- 2 leeks green top removed, washed thoroughly and sliced and roasted (see note below)
- 1 red bell pepper sliced in strips and roasted (see note below)
- 1 orange bell pepper sliced in strips and roasted (see note below)
- 1 yellow bell pepper sliced in strips and roasted (see note below)
- 2 large carrots peeled, sliced and roasted (see note below)
- 5 roma tomatoes halved and roasted (see note below)
- 1 cup yellow squash sliced and roasted (see note below)
- 1 cup zucchini sliced and roasted (see note below)
- 2 cups butternut squash peeled, cubed and roasted (see note below)
- 1 bunch asparagus spears two inches trimmed off the bottom and roasted (see note below)
- 1 cup whole green beans tips removed and roasted (see note below)
- 2 cups grilled chicken slices (see note below)
- 48 oz. carton chicken broth
Instructions
- Combine ingredients in a large Dutch oven.
- Heat over medium heat until veggies are hot—about 15 minutes.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Roasted Chicken and Vegetable Soup is delicious comfort food for fall or winter.
Our company raved over this tasty soup.
Every bite of Roasted Chicken and Vegetable Soup goes down good….. 🙂
This fantastic soup is chocked full of healthy, roasted vegetables amping up the flavors of the soup enormously.
You may also enjoy these delicious recipes!
Herb Roasted Chicken and Vegetable Soup
Recipe originally published November 22, 2018.
Roasted Chicken and Vegetable Soup
Equipment
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 1 large Dutch oven with lid
- 1 wooden spoon
- measuring cups
- measuring spoons
- 3 18×26" cookie sheet pans
- parchment paper
- 1 gas or electric grill to grill chicken
Ingredients
- 2 leeks green top removed, washed thoroughly and sliced and roasted (see note below)
- 1 red bell pepper sliced in strips and roasted (see note below)
- 1 orange bell pepper sliced in strips and roasted (see note below)
- 1 yellow bell pepper sliced in strips and roasted (see note below)
- 2 large carrots peeled, sliced and roasted (see note below)
- 5 roma tomatoes halved and roasted (see note below)
- 1 cup yellow squash sliced and roasted (see note below)
- 1 cup zucchini sliced and roasted (see note below)
- 2 cups butternut squash peeled, cubed and roasted (see note below)
- 1 bunch asparagus spears two inches trimmed off the bottom and roasted (see note below)
- 1 cup whole green beans tips removed and roasted (see note below)
- 2 cups grilled chicken slices (see note below)
- 48 oz. carton chicken broth
Instructions
- Combine ingredients in a large Dutch oven.
- Heat over medium heat until veggies are hot—about 15 minutes.
2 Comments
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August 26, 2021 at 11:05 pm
This is the perfect recipe for you if you’re planning on roasting or grilling meat and vegetables this week. While the images below depict the procedure, they do not indicate how much of each ingredient I used to prepare the dish. Pay close attention to the recipe’s directions.
Teresa
August 27, 2021 at 6:47 pm
Actually this recipe gives specific amounts.