Hearty Roast Chicken and Root Vegetable Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Comfort food at its best, this Roast Chicken and Root Vegetable Soup is the perfect remedy for chilly days. Packed with tender chicken and vibrant root vegetables, it’s not just a meal—it’s a warm embrace in a bowl. The enticing aroma that fills your kitchen as it simmers is enough to make anyone’s mouth water.

This soup is an epitome of simplicity and heartiness, ensuring that every spoonful is packed with flavor. Using leftover roast chicken elevates this dish, making it a quick yet satisfying option. The medley of root vegetables adds a lovely sweetness, creating a perfect balance with the savory chicken.

The Ultimate Comfort Soup

A hearty bowl of roast chicken and root vegetable soup with carrots and potatoes, garnished with parsley, on a rustic table with bread.

This Roast Chicken and Root Vegetable Soup is a nourishing dish that combines the rich flavors of roasted chicken with earthy carrots, potatoes, and parsnips. It’s warming, satisfying, and ideal for sharing with family or enjoying all week long.

Ingredients

2 cups cooked roast chicken, shredded
1 medium onion, chopped
2 carrots, diced
2 potatoes, diced
2 parsnips, diced
4 cups chicken broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, potatoes, and parsnips. Sauté for about 5-7 minutes until vegetables begin to soften.
Add Chicken and Broth: Stir in the shredded roast chicken, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until the vegetables are tender.
Season and Serve: Remove the bay leaf, season with salt and pepper to taste. Garnish with chopped parsley before serving.