Roasted Vegetable Chicken Soup is a bowl of healthy goodness! Remember to Like, Comment & Share.
Roasted Vegetable Chicken Soup
The forecast calls for single digit temps, warm coats and delicious soup! Seriously, who can resist a delicious hot bowl of soup on a cold winter day? It’s even heart warming to make soup when it’s cold outside. Your kitchen windows build up that lovely edging of steam as the soup simmers, chasing the winter chill far away.
My friend Carol was the true motivation for making this soup. Not wanting to show up empty handed on my first visit after her recent Cancer treatment, I whipped up a healthy pot of chicken soup to bring. I adapted this recipe to also suit Carols’s need to steer clear of gluten, by replacing the pasta with potatoes. I think the potatoes were a great addition and plan to add them whenever I make this soup in the future. If you want to increase the hardiness, you can also add pasta, rice, barley or some other type of grain if you prefer.
Roasting – The Best Way to Treat a Veggie
As I have mentioned in previous posts, I am a big fan of roasting vegetables. A basic rule to remember where vegetables are concerned – cooking in water dilutes flavor, roasting with olive oil concentrates flavor. In this recipe, the vegetables are seasoned with rosemary before roasting, and then simmered in the chicken stock to infuse it with their savory flavor. The combination of roasted vegetables, chopped chicken and additional fresh rosemary simmered into the broth is sublime. Cook up a pot of this healthy, flavorful soup today!