Roasted Vegetable Rosemary Chicken Soup

Warm up with a bowl of hearty and flavorful Roasted Vegetable Rosemary Chicken Soup, a comforting dish that combines oven-roasted root vegetables, tender chicken, and aromatic herbs in a nourishing broth. Featuring caramelized carrots, parsnips, and sweet potato, this soup boasts a rich, earthy flavor enhanced by the infusion of fresh rosemary and a splash of bright lemon juice. The chicken thighs are seared to golden perfection before being simmered in a robust chicken stock, then shredded and added back to the pot alongside baby spinach for a touch of greenery. Perfect for meal prep or a cozy family dinner, this one-pot wonder is gluten-free and packed with wholesome goodness. Pair it with crusty bread for the ultimate cold-weather meal!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 3 medium carrots
• 2 medium parsnips
• 1 large sweet potato
• 1 medium yellow onion
• 4 large garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 3 sprigs fresh rosemary sprigs
• 8 cups chicken stock
• 2 pieces bay leaves
• 2 cups baby spinach
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Peel and dice the carrots, parsnips, and sweet potato into 1-inch chunks. Cut the yellow onion into quarters and leave the garlic cloves whole but unpeeled.

Step 3

Place the vegetables and garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, turning once halfway through.

Step 4

While the vegetables are roasting, heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.

Step 5

Season the chicken thighs with the remaining salt and pepper, then place them skin-side down in the pot. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 6

To the same pot, add the chicken stock, rosemary sprigs, and bay leaves. Return the chicken to the pot, making sure it is submerged in the liquid. Bring to a boil, then reduce to a simmer and cover. Simmer for 20-25 minutes, or until the chicken is fully cooked.

Step 7

Remove the chicken from the pot and shred the meat, discarding the skin and bones. Strain out the rosemary sprigs and bay leaves from the broth.

Step 8

Squeeze the roasted garlic cloves out of their skins and mash them into a paste with a fork. Add the mashed garlic and roasted vegetables to the pot. Simmer uncovered for 10 minutes to allow the flavors to meld.

Step 9

Stir in the shredded chicken, baby spinach, fresh parsley, and lemon juice. Cook for an additional 2-3 minutes, until the spinach is wilted.

Step 10

Taste and adjust seasoning as needed. Serve hot with crusty bread or a side salad.

Nutrition Facts

Serving size	(4413.8g)

Amount per serving	% Daily Value*
Calories	3679.8

Total Fat 240.5g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 8.1g
Cholesterol 915.0mg	0%
Sodium 3011.1mg	0%
Total Carbohydrate 99.4g	0%
Dietary Fiber 17.5g	0%
Total Sugars 33.2g
Protein 277.3g	0%

Vitamin D 0IU	0%
Calcium 548.6mg	0%
Iron 26.6mg	0%
Potassium 3580.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 30.2%

Carbs: 10.8%