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Roasted Chicken and Vegetable Soup | Can't Stay Out of the Kitchen | this superb #soup #recipe is made with grilled #chicken & lots of fresh #veggies seasoned with fresh #basil, #oregano, #thyme & #rosemary. It's healthy, #lowcalorie, #glutenfree & #cleaneating. Perfect meal idea for #80DayObsession. #healthysouprecipe #glutenfreesouprecipe #lowcaloriesouprecipe

Roasted Chicken and Vegetable Soup

Teresa Ambra
Roasted Chicken and Vegetable Soup is made with grilled chicken and seasoned roasted vegetables. Vegetables are pre-roasted with fresh oregano, thyme, basil and oregano. This soup uses asparagus, carrots, green beans, butternut squash, leeks, yellow squash, zucchini and tomatoes. It's healthy, clean eating, low calorie, gluten free and a great meal idea for weight loss any time!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 10
Calories 102 kcal

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 to roast vegetables
  • parchment paper
  • 1 gas or electric grill to grill chicken

Ingredients
  

  • 2 leeks green top removed, washed thorouglhy and sliced and roasted (see note below)
  • 1 each 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 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 bottom, roasted (see note below)
  • 1 cup whole green beans roasted (see note below)
  • 2 cups grilled chicken slices (see note below)
  • 48 oz. ctn. chicken broth

Instructions
 

  • Combine ingredients in a large Dutch oven.
  • Heat over medium heat until veggies are hot—about 15 minutes.

Notes

NOTE: My veggies and meat had been refrigerated so it took longer to heat the soup.
 
NOTE: Place veggies on parchment lined paper on large cookie sheets. Spray with olive oil or avocado oil cooking spray. Sprinkle generously with salt, pepper, freshly minced basil, thyme, rosemary and oregano. Bake at 350° for about 30 minutes or until veggies are tender.
 
NOTE: Sprinkle both sides of two chicken breasts generously with Italian seasoning. Grill over hot heat about 20 minutes each side, until done. Check with meat thermometer to make sure chicken is completely cooked through. Remove from heat and slice chicken breasts down on cutting board. Add to soup as desired or use with salads or other recipes.
 
NOTE: I used fresh herbs but dried herbs can be substituted.
 
NOTE: For a vegan version, omit chicken and substitute vegetable broth.
 
NOTE: Be prepared! This recipe calls for chicken to be grilled and veggies roasted in advance. Plan your time accordingly! This will probably add an additional hour onto preparation time.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 102kcalCarbohydrates: 11gProtein: 12gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gCholesterol: 27mgSodium: 541mgPotassium: 540mgFiber: 3gSugar: 5gVitamin A: 6198IUVitamin C: 56mgCalcium: 53mgIron: 2mg
Keyword asparagus, butternut squash, carrots, chicken, gluten free, green beans, leeks, main dish, soup, tomatoes, vegetable, yellow squash, zucchini
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