I think that Danielle Walker should just add me to her marketing team. Everything that I make from her cookbooks tastes just so fabulous. Here is my version of her roasted chicken and vegetable soup. I definitely made more modifications to this recipe, than many others, but that was primarily due to the ingredients that I had on hand. My only complaint about her cookbooks is that they kind of stifle my recipe creative juices. I just can’t compete with what she has already done SO well. I do have some new recipes in my back pocket that I will post soon, maybe even tomorrow if we have another snow day.
Roasted Root Vegetable Chicken Soup
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 8 +
- 1 large sweet potato
- 6 large organic carrots
- 6 parsnips
- 4 stalks of celery
- 4 small zucchinis, peeled and spiralized
- 8 cups of chicken stock
- 2 – 3 lbs. diced roasted chicken
- 1 tbsp. dried parsley
- 1 tbsp. dried thyme
- 1 tbsp. dried rosemary
- 1 tbsp. oregano
- 1/2 tbsp. sea salt
- 1 tsp. black pepper
- 1 container baby spinach
- 2 tbsp. garlic infused olive oil
- Pre-heat the oven to 400 degrees and line 2 baking sheets with parchment paper.
- Slice the celery, parsnips, carrots (peel these if desired) and sweet potato (definitely peel) into 1″ cubes, +/-.
- Equally divide the veggies onto the two trays and drizzle the olive oil on top of them and sprinkle with salt and pepper.
- Roast in the oven for about 15 – 20 minutes until tender and just browning.
- Take one of the vegetable trays and puree in a food processor and leave the other tray chunky/as is.
- In a large soup pot, add the chicken broth (I used Pacific Organics simply stock), but you can use your favorite brand or homemade.
- Add in the pureed vegetables to the broth and mix well.
- Then add the cubed vegetables.
- Add the chicken next. I made a batch of my super chicken thighs, which was perfect, but you can also use leftover chicken or a rotisserie chicken. https://contemporarycavegirl.wordpress.com/2014/06/01/super-chicken-thighs/
- Next, add in all the dried spices.
- Turn the soup onto medium heat and cook for 30 – 45 minutes.
- In the meantime, prepare the zoodles to add shortly.
- Add the spinach to the soup and stir well to allow it to wilt.
- Then add the zoodles. Note that by peeling them, they will better resemble real noodles, which didn’t trick my kids, but they were less picky about them.
- Cook for an additional 15 minutes and then serve.
This is definitely one of those soups that it would be good to have some bread to sop up the broth. So you could sop it up with some extra greens.