Roasted Chicken and Vegetable Soup
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Every summer, it’s so hot and miserable I find myself eagerly awaiting winter, a time of year when my clothes won’t stick to my skin and my hair won’t be a frizzy mess, my makeup melting off my face every time I leave the house. And of course, as soon as winter comes around, I instantly regret ever looking forward to it. It’s so gloomy, my ears and nose hurt, I get the sniffles even if I don’t get sick, all I want to do is curl up in bed with my warmest, fuzziest pajamas and as many blankets as I can find…. Soup is the only redeeming thing about this awful cold. It’s hearty. It’s healthy. It’s hot and comforting and always relatively simple to make. This Roasted Chicken and Vegetable Soup is unique in that the ingredients are all cooked in the oven before they even make it to the pot of broth. It gives the veggies an irresistibly rich flavor, catapulting this soup into one of my all-time favorites.
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Roasted Vegetable Soup
Ingredients
- 1 pound chicken breasts cubed
- 3 medium carrot chopped
- 1 small sweet potato cubed
- 2 cups butternut squash peeled and cubed
- 1 small onion quartered, omit for IC
- 3 cloves garlic peeled
- 2 tablespoons coconut oil
- sea salt to taste
- 6 cups chicken broth
- 1 teaspoon dried parsley
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 tablespoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
- 1/2 cup water
- 2 1/2 cups spinach
Instructions
- Preheat the oven to 425 degrees F.
- On a large, rimmed baking sheet, place the chicken on one side and then combine the carrots, sweet potato, squash, onion, garlic, coconut oil, and a hefty helping of sea salt on the other.
- Bake for 20 minutes or until the chicken is cooked through and the vegetables are fork-tender.
- Transfer the onions and garlic cloves to a blender and puree until smooth, then combine all ingredients in a large stockpot and simmer 5-10 minutes, until the spinach is wilted and the soup is heated through.