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.
Roasted Chicken & Vegetable Soup
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:
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Preheat oven to 375 degrees F.
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Place chicken in 5 1/2 qt. Le Creuset Dutch Oven and rub all over with softened ghee
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Sprinkle with generous amounts of salt and pepper to coat.
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Place onion, carrots, celery and garlic around the chicken.
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Roast, uncovered, for 1.5 hours.
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Remove from the oven and place on the burner.
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Add chicken cooking broth and turn the heat up to high.
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Add rosemary, thyme, sage, bay leaf, oregano, peppercorn.
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Bring to a boil and then reduce to a simmer and cover.
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Simmer (covered) as long as possible – ideally 2 hours.
Soup:
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Remove chicken and set aside to cool slightly.
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Strain broth and discard the cooked vegetables.
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Place strained broth back in your dutch oven.
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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).
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Once the chicken meat is back in the broth, add your onion, celery, carrots and bay leaf.
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Add salt and pepper, to taste, a pinch at a time.
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This would also be the time to add any other ingredients you want (sweet potato, turnip, parsnip or noodles.
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Let simmer approx. 8-10 minutes or until your vegetables are cooked, but still firm.