Roasted Vegetable Chicken Soup – Healthy Option!

Roasted Vegetable Chicken Soup.

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. 

Healthy Option 

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! 

Roasted Vegetable Chicken Soup

Serving Size: 8 servings ( about 1 cup each)


  • 1 c. (1 inch) pieces carrot
  • 1 c. (1 inch) pieces onion (sweet preferred)
  • 1 c. coarsely chopped mushrooms
  • 1 c. (1 inch) pieces celery
  • 1 c. (1 inch) pieces red pepper
  • 2 c. (1 inch) cubed potatoes
  • 2 tbsp olive oil
  • 3 tbsp chopped fresh rosemary, divided
  • 62 oz. chicken broth
  • 1/2 tsp kosher salt
  • 2 cloves minced garlic
  • 1 1/4 lb. skinless, boneless chicken breast cut into 1/2 inch pieces
  • additional kosher salt and freshly ground black pepper, to taste


  • Preheat oven to 375 degrees. Combine first 6 ingredients in a large bowl. Drizzle with olive oil and toss well to coat. Sprinkle with 1 tbsp of rosemary and toss. Arrange vegetables on large baking sheet in a single layer. Note - if using a dark baking sheet, line pan first with aluminum foil. Bake for 50-60 minutes, or until browned, stirring occasionally.
  • After vegetables have roasted for 20 minutes, combine broth, salt, 2 tbsp. rosemary, garlic and chicken in a large dutch oven. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Add roasted vegetables and simmer 30 additional minutes, or until all vegetables are tender. If desired, season with additional salt and pepper, to taste.


Adapted from Cooking Light January 2016 Roasted Vegetable-Rosemary Chicken Soup.

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