Chicken Soup with Random Roasted Vegetables
A hearty chicken soup with random roasted vegetables recipe really hits the spot on a chilly winter evening. So much flavor, & jam-packed with filling veggies & protein.
Servings 6 people
Ingredients
for the veggies
- 1 medium yellow onion chopped
- 8 oz mushrooms roughly chopped
- 8 oz broccoli crowns chopped
- 2 medium carrots peeled and chopped
- pint grape tomatoes halved lengthwise
- 2 tablespoon olive oil
- 2 teaspoon thyme
- Sea salt to taste
for the chicken
- 1 lb boneless skinless chicken breast
- 4 cups chicken broth
- 4 cups water
- 1 tablespoon minced garlic about six cloves
- 2 teaspoon parsley
- 1 teaspoon thyme
- 1 teaspoon rosemary crushed between your fingers
- 1 bay leaf
- ¼ teaspoon crushed red pepper
- Black pepper to taste
to add near the end
- 1 can Great Northern or Cannellini beans rinsed and drained
- 2 teaspoon red wine vinegar
Instructions
- Preheat oven to 425 degrees. Spray a rimmed baking sheet with cooking spray.
- Chop the vegetables and place them in a large bowl. Toss the veggies with olive oil, thyme, and sea salt to coat.
- Spread vegetables out in a single layer on the prepared sheet pan. Roast at 425 degrees for 40 minutes, stirring halfway through.
- While the veggies are roasting, trim the chicken and cut it into several large chunks. Add chicken to a soup pot or Dutch oven, then pour in the chicken broth and water and bring to a rolling boil. Skim, if necessary.
- Stir in the minced garlic, seasonings, and bay leaf. Reduce heat and simmer for 30 minutes. Remove and discard the bay leaf. Remove the chicken, chop or shred, and return it to the pot.
- Add the roasted veggies, red wine vinegar, and drained beans to the pot and continue simmering for another 20 minutes to allow the flavors to blend. Taste and add a little more sea salt, if desired, then serve.
Notes
Chop the carrots smaller than the other veggies, so that they cook through and soften.