Recipes / Bone Broth Recipes / Roasted Chicken & Vegetable Soup

Roasted Chicken & Vegetable Soup

Name: Roasted Chicken & Vegetable Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 6 lb whole roasting chicken ((fresh or thawed)); salt; pepper; 2 tbsp soft ghee ((grass-fed butter, olive oil or vegan butter would work as well)); 1 yellow onion (quartered); 1 stalk celery (cut into 4–5 pieces); 2 medium carrots (cut into 4 pieces each); 1 head of garlic (cut of the top (or smash 5–6 cloves)); 1 sprig Fresh Rosemary; 4 sprigs fresh thyme; 2 sage leaves (fresh); 1 bay leaf; 2 sprigs oregano (fresh); 1 tbsp black peppercorn; 8 cups Kettle & Fire Chicken Cooking Broth; Shredded chicken; 4 celery stalks (sliced); 6 medium carrots (peeled and sliced); 1 sweet yellow onion (diced); 1 bay leaf; gluten-free noodles (optional); diced parsnip (optional); diced sweet potato (optional); diced turnip (optional)

A hug for the soul inside a bowl, just what mama ordered. This Roasted Chicken & Vegetable Soup is bursting with nutrient dense ingredients and gut-friendly chicken cooking broth to help keep your immune system charged when cold weather sets in. Plus, the roasted chicken adds an oven-toasted flavor and extra oomph to the chicken soup you know and love. Warm your kitchen with this slow cooked meal to savor on a chilly day.

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Roasted Chicken & Vegetable Soup

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 8 people

Calories 77 kcal

Ingredients

Broth

6 lb whole roasting chicken (fresh or thawed)
salt
pepper
2 tbsp soft ghee (grass-fed butter, olive oil or vegan butter would work as well)
1 yellow onion quartered
1 stalk celery cut into 4–5 pieces
2 medium carrots cut into 4 pieces each
1 head of garlic cut of the top (or smash 5–6 cloves)
1 sprig Fresh Rosemary
4 sprigs fresh thyme
2 sage leaves fresh
1 bay leaf
2 sprigs oregano fresh
1 tbsp black peppercorn

Soup

8 cups Kettle & Fire Chicken Cooking Broth
Shredded chicken
4 celery stalks sliced
6 medium carrots peeled and sliced
1 sweet yellow onion diced
1 bay leaf
gluten-free noodles optional
diced parsnip optional
diced sweet potato optional
diced turnip optional

Instructions

Broth:

Preheat oven to 375 degrees F.
Place chicken in 5 1/2 qt. Le Creuset Dutch Oven and rub all over with softened ghee
Sprinkle with generous amounts of salt and pepper to coat.
Place onion, carrots, celery and garlic around the chicken.
Roast, uncovered, for 1.5 hours.
Remove from the oven and place on the burner.
Add chicken cooking broth and turn the heat up to high.
Add rosemary, thyme, sage, bay leaf, oregano, peppercorn.
Bring to a boil and then reduce to a simmer and cover.
Simmer (covered) as long as possible – ideally 2 hours.

Soup:

Remove chicken and set aside to cool slightly.
Strain broth and discard the cooked vegetables.
Place strained broth back in your dutch oven.
Once chicken has cooled enough, remove all the meat and place it in the broth (Note: depending on how big your chicken is, feel free not to use all the chicken if you feel the chicken-broth ratio is off).
Once the chicken meat is back in the broth, add your onion, celery, carrots and bay leaf.
Add salt and pepper, to taste, a pinch at a time.
This would also be the time to add any other ingredients you want (sweet potato, turnip, parsnip or noodles.
Let simmer approx. 8-10 minutes or until your vegetables are cooked, but still firm.