If you’re a fan of roasted veggies, you’ll love this Roasted Chicken and Veggie Soup. This soup recipe is easy to love, being thick and hearty yet also gluten free and dairy free. The sweetness of the roasted carrots and sweet potatoes shines through making it a win for kids and adults alike.
Fall at our house looks like this… playing around the house in the mornings, maybe a little cleaning or grocery shopping, then we hop on bikes and head to the park to play a bit before Everett goes to pre-school; sometimes we even bring a picnic for lunch. After we drop Everett off, it’s nap time for Ruthie and a little quite time for me.
Not until this fall did I notice that I haven’t had a moment to breath deeply in about a year or so. Everett stopped napping when Ruthie was born and he is just a ‘on’ all day kind of guy, which means I am ‘on’ all day. I’ve found these moments when Ruthie is sleeping and Everett is at school to be a little God-send. I really didn’t even realize how much I needed this space but now I’m finding out how much more refreshed and renewed I am by it.
I’ve tried not to fill this hour and a half to two hours with all work, though, if you know anything about food blogging, I could easily do so, as the job seems to never be completely done. I try to work some but also save some time to read, or do something that will be good for my soul – take a bath, meditate on scripture or pray, or sip some tea. And the time flys by!
Soon I’m picking up Everett from school, hitting the after school snacks hard, and starting dinner… something like this soup.
About the Recipe
• There’s no cream, flour, or cornstarch as a thickener in this recipe. The roasted veggies are pureed and create a natural thickener and they boost the flavor of the broth as well!
• I like to use rotisserie chicken which also adds a roasted flavor to the soup but you can use whatever you have. If you have raw chicken breasts or thighs, cook them for 15 minutes in the broth as it simmers, then shred it.
• While this soup is already PALEO, GLUTEN FREE and DAIRY FREE it can also easily be VEGAN and VEGETARIAN by omitting the chicken. You may add chickpeas as a replacement.
• There’s only 1/2 of a large onion in the recipe. It should be quartered and roasted in with the veggies then all of the onion should be pureed. Only half of the rest of the veggies are pureed.
• I’ve used veggie broth, chicken broth, and bone broth for this recipe and all work well. Homemade and/or store bought.
This new rhythm for me has been so good and nourishing. The time to myself, time for work, time with each of my kids, and even enough time to make a hearty dinner. The patterns that fall brings are good for us, I think. Along with that, the seasons bring new foods to incorporate into our schedules…. Brussels sprouts, sweet potatoes, apples and squash to name a few. Here are some great nourishing Fall recipes to fit into your fall routine.
Shredded Brussels Sprout Apple Salad by Mountain Mama Cooks
Maple Cinnamon Roasted Sweet Potatoes by JoyFoodSunshine
Cornbread Stuffing with Apples and Pecans {with a gluten-free option} by Healthy Seasonal Recipes
Sweet Potato, Kale & Lentil Meal Prep Salads by She Likes Food
Vegan Shepherd’s Pie with Savory Mushroom Gravy by Letty’s Kitchen
Roasted Delicata Squash with Pomegranate and Goat Cheese by Floating Kitchen
A creamy and comforting chicken soup that is gluten free and dairy free.
Course:
Dinner, Soup
Cuisine:
American
Servings: 4
-
2
cloves
garlic,
minced -
2
carrots,
peeled and cubed -
1
medium
sweet potato,
peeled and cubed -
1
cup
butternut squash,
peeled and cubed -
1/2
yellow onion,
quartered -
2
tablespoons
olive oil -
2-3
cups
shredded chicken,
rotisserie chicken works well -
4
cups
chicken broth -
1
teaspoon
sea salt,
divided -
1/2
teaspoon
each dried herb: rosemary, parsley, thyme, oregano -
1
cup
water -
2
cups
baby spinach -
1/2
teaspoon
freshly cracked pepper
Preheat oven to 425 degrees. Line a baking sheet with foil.
Toss the veggies (carrots, sweet potato, squash, and onion) in olive oil and sprinkle with salt and pepper (about 1/4-1/2 teaspoon salt and a few grinds of pepper). Roast on the prepared baking sheet for 20 minutes, until veggies are tender.
Meanwhile, shred the chicken. (or you can cook raw chicken breasts in the chicken broth if you are not using rotisserie chicken).
In a large stockpot, bring broth to a simmer. Add the shredded chicken, herbs and remaining salt and pepper.
Once veggies are done roasting, add half to the soup and place the other half in a blender with the 1 cup of water. Make sure to place all onion quarters in the bender. Puree half of the veggies and onion. Add this puree to the soup and simmer for 5-10 minutes. Add spinach for the last 2 minutes. Adjust seasonings to your taste.
