There’s nothing quite as heartwarming as a steaming bowl of homemade soup, especially when it’s loaded with tender chicken, roasted vegetables, and rich, savory broth. This Roasted Vegetable and Chicken Soup is the kind of recipe that nourishes both body and soul — a perfect balance of hearty protein, wholesome vegetables, and aromatic herbs.
Unlike many traditional soups that rely solely on simmered vegetables, this recipe elevates flavor through roasting. By roasting the vegetables and chicken first, you create deeper, caramelized notes that enrich every spoonful. The result is a soup that tastes slow-cooked and complex, even though it comes together in just about an hour.
Whether you’re looking for a comforting meal on a chilly evening, a wholesome lunch for the week, or a crowd-pleasing dish to share with family, this soup delivers warmth, flavor, and nutrition in every bite.
Ingredients Breakdown
Chicken Breasts
Boneless, skinless chicken breasts serve as the main protein component, providing lean, tender meat that shreds beautifully. Roasting the chicken instead of boiling it locks in moisture and adds depth to the soup.
Olive Oil
Olive oil is used throughout the recipe — first for roasting and later for sautéing. It enhances flavor, aids in caramelization, and adds healthy fats that contribute to the soup’s satisfying richness.
Base Vegetables: Onion, Carrots, Celery, and Garlic
These classic aromatics form the foundation of countless soups, creating a balanced, flavorful base.
- Onion adds sweetness.
- Carrots bring color and natural sugar.
- Celery provides earthy notes.
- Garlic infuses a subtle sharpness that rounds out the flavor profile.
Herbs and Spices
The combination of thyme, rosemary, and paprika gives this soup an aromatic lift.
- Thyme and rosemary add a rustic, earthy aroma.
- Paprika adds warmth and a gentle smokiness that complements the roasted vegetables perfectly.
Chicken Broth
Six cups of chicken broth provide the soup’s liquid base. Choose low-sodium broth so you can control the salt levels yourself, or make homemade broth for an even richer taste.
Roasted Vegetables
The star of this recipe. You can use a mix of your favorites, such as:
- Bell peppers
- Zucchini
- Yellow squash
- Carrots
- Potatoes
Roasting them intensifies their natural sweetness and creates caramelized edges that add wonderful depth to the soup.
White Beans
White beans, such as cannellini or Great Northern, add creaminess and body without overpowering the other ingredients. They’re also a great source of plant-based protein and fiber.
Diced Tomatoes
Tomatoes contribute acidity, color, and a subtle tang that balances the soup’s savory notes.
Fresh Parsley
Chopped parsley adds a final burst of freshness, brightening each serving with color and flavor.
Step-by-Step Instructions
Step 1: Roast the Chicken
Preheat the oven to 400°F (200°C). Place your chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, or until fully cooked through. Once done, let the chicken rest before shredding it with two forks.
Roasting the chicken instead of boiling it gives the meat a lightly caramelized surface and a more robust flavor that carries through the entire soup.
Step 2: Roast the Vegetables
While the chicken is roasting, prepare your choice of vegetables — bell peppers, zucchini, squash, carrots, and potatoes work beautifully. Toss them in olive oil, salt, and pepper, then spread them on a baking sheet.
Roast for 20–25 minutes, or until tender and slightly browned at the edges. This caramelization step adds complexity that boiling alone can’t achieve. Set the roasted vegetables aside when done.
Step 3: Sauté the Aromatics
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Stir in the garlic, thyme, rosemary, and paprika, and cook for another 1–2 minutes until fragrant. This step helps release the natural oils from the herbs and infuses the soup with their aroma.
Step 4: Build the Broth Base
Pour in chicken broth, stirring to combine. Bring the mixture to a simmer — the gentle heat will help meld all the flavors together.
Step 5: Combine the Main Ingredients
Once simmering, add the shredded chicken, roasted vegetables, white beans, and diced tomatoes. Stir well to distribute everything evenly.
Simmer for 15–20 minutes, allowing the flavors to fully develop. The beans will absorb some of the broth, thickening the soup slightly while adding creaminess.
Step 6: Season and Serve
Taste the soup and adjust seasoning with salt and pepper as needed.
Ladle into bowls and top with a sprinkle of fresh parsley for a bright finish. Serve warm with crusty bread or a light salad for a complete meal.
Why This Soup Works
- Layered Flavor: Roasting both the chicken and vegetables before adding them to the soup gives this dish incredible depth.
- Nutrient-Rich: It’s loaded with lean protein, fiber, vitamins, and minerals.
- Customizable: You can adapt the ingredients based on what’s in season or what you have on hand.
- Make-Ahead Friendly: The flavors deepen as it sits, making it perfect for meal prep.
Tips for Success
- Don’t rush the roasting: Letting the vegetables and chicken caramelize enhances flavor and texture.
- Use a mix of colors: Different vegetables not only add nutrition but also visual appeal.
- Deglaze the pot: After sautéing the vegetables, add a splash of broth to lift any browned bits from the bottom — they’re packed with flavor.
- For a creamier version: Blend half of the soup before adding back the chicken for a velvety texture.
- Add greens: Stir in spinach or kale in the last few minutes of cooking for an extra nutrient boost.
Variations
- Spicy Roasted Vegetable Soup: Add chili flakes or cayenne pepper for a gentle kick.
- Mediterranean Twist: Include roasted eggplant, cherry tomatoes, and a sprinkle of feta cheese before serving.
- Autumn Version: Replace zucchini and peppers with roasted butternut squash and parsnips for a fall-inspired twist.
- Vegan Option: Skip the chicken and use vegetable broth instead. Double the beans for protein.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes well. Cool completely before transferring to freezer-safe containers. It will last up to 3 months.
- Reheating: Warm gently on the stovetop over medium heat or in the microwave until heated through.
Serving Suggestions
Serve your Roasted Vegetable and Chicken Soup with:
- Crusty artisan bread or garlic toast.
- Side salad for a lighter meal.
- A sprinkle of Parmesan cheese or a drizzle of olive oil for added richness.
FAQs
1. Can I use pre-cooked or rotisserie chicken?
Yes! If you have leftover cooked chicken or rotisserie chicken, simply shred it and add it during the final simmer.
2. What’s the best combination of vegetables to roast?
A mix of bell peppers, zucchini, carrots, and potatoes works wonderfully, but feel free to experiment with seasonal produce.
3. Can I make this soup vegetarian?
Absolutely. Replace the chicken broth with vegetable broth and omit the chicken. The beans and roasted vegetables will still make the soup hearty and satisfying.
4. How do I thicken the soup?
For a thicker texture, mash a few of the white beans or blend a portion of the soup before serving.
5. Can I use canned vegetables instead of roasted ones?
While you can use canned vegetables, roasting fresh vegetables enhances flavor and texture significantly.
6. How can I add more flavor to the broth?
Simmer the soup longer, add a Parmesan rind, or include a splash of lemon juice or balsamic vinegar at the end to brighten the flavors.
Conclusion
This Roasted Vegetable and Chicken Soup is everything you could want in a comforting meal — flavorful, wholesome, and deeply satisfying. The roasted vegetables lend a rich sweetness, while the tender chicken and herbs make it hearty and nourishing.
Perfect for cold nights, cozy weekends, or even meal prep, this soup is a timeless recipe that brings warmth to every table. Each spoonful delivers the comforting essence of home-cooked goodness — simple ingredients transformed into something truly special.