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Herb Roasted Chicken and Vegetable Soup | Can't Stay Out of the Kitchen | This amazing #chicken #soup is filled with #potatoes, #carrots, #greenbeans, #corn & a lovely garlic & rosemary seasoning. It's perfect comfort food for fall. This hearty, filling & satisfying entree is also incredibly easy since it's made in the #crockpot. #glutenfree #slowcooker

Herb-Roasted Chicken and Vegetable Soup

Teresa Ambra
This delicious soup is chocked full of chicken and veggies in a wonderful parsley-garlic-rosemary broth. It's healthy, low calorie and gluten free. It's terrific comfort food for fall and winter nights. This hearty, filling and satisfying soup is so easy since it's made in the slow cooker.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Course Soups, Stews & Chowders
Cuisine American
Servings 12
Calories 354 kcal

Equipment

  • 1 large crock pot
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • 1 small mixing bowl
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 3 lbs. rotisserie chicken cut up into bite-sized pieces
  • 1 lb. petite red potatoes quartered
  • 3 ribs celery sliced on the diagonal
  • 1 medium onion diced
  • 1 medium onion sliced and separated into rings
  • 3 carrots sliced
  • 1 1/2 to 2 qts. chicken broth
  • 1 very large sweet potato cubed
  • 1 lb. green beans tips removed
  • 2 ears corn-on-the-cobs kernels removed
  • 2 heaping tablespoons minced garlic from a jar or about 6 to 8 cloves garlic, minced
  • 1/2 cup unsalted butter melted (1 stick)
  • 2 heaping tablespoons dried parsley
  • 2 tsp. dried rosemary
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • water if necessary
  • 1 tsp. fresh parsley for garnish

Instructions
 

  • Debone chicken and refrigerate meat until ready to use.
  • Pour chicken broth into crock pot.
  • Add red potatoes, celery, onions, carrots, sweet potato and green beans.
  • Combine butter, parsley, rosemary, salt and pepper in a small mixing bowl and whisk.
  • Add to mixture in crockpot.
  • Cook on high 3 hours or until veggies are fork tender.
  • Add chicken and corn and stir to combine.
  • Heat an additional 30 minutes until hot.
  • To serve: ladle soup into bowls.
  • Sprinkle with fresh parsley.

Notes

NOTE: If any of your veggies are already pre-cooked because you are using leftovers, add them in the last half hour of cooking time.
 
NOTE: If you are using leftovers from Roasted Chicken with Rosemary, pour in all the broth from the garlic sauce and eliminate the extra butter, parsley, rosemary, salt and pepper, that I’ve added here.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 354kcalCarbohydrates: 16gProtein: 34gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 132mgSodium: 1025mgPotassium: 438mgFiber: 3gSugar: 5gVitamin A: 3201IUVitamin C: 13mgCalcium: 54mgIron: 1mg
Keyword carrots, chicken, green beans, main dish, potatoes, Slow Cooker, soup
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