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Roasted Chicken Soup

Roasted Chicken Soup recipe image
This comforting Roasted Chicken Soup delivers deep, savory flavors derived from a rich homemade chicken stock and classic mirepoix vegetables. The dish features tender carrots, celery, and onions simmered until soft, creating a hearty and nourishing meal perfect for chilly evenings. It offers a wholesome, protein-packed satisfaction that feels like a warm hug in a bowl. Ideal for meal prep or a quick weeknight dinner, this soup highlights the natural sweetness of the vegetables balanced by the savory depth of the broth. Simple to prepare with pantry staples, it is a versatile recipe that adapts easily to your taste preferences, making it a reliable favorite for home cooks seeking wholesome comfort food.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 228.2
Dietary: Gluten-free
Description
This comforting Roasted Chicken Soup delivers deep, savory flavors derived from a rich homemade chicken stock and classic mirepoix vegetables. The dish features tender carrots, celery, and onions simmered until soft, creating a hearty and nourishing meal perfect for chilly evenings. It offers a wholesome, protein-packed satisfaction that feels like a warm hug in a bowl. Ideal for meal prep or a quick weeknight dinner, this soup highlights the natural sweetness of the vegetables balanced by the savory depth of the broth. Simple to prepare with pantry staples, it is a versatile recipe that adapts easily to your taste preferences, making it a reliable favorite for home cooks seeking wholesome comfort food.
Ingredients
  • 1 tablespoon Butter or olive oil
  • 1 Carrot
  • 1 Stalk celery
  • 1 Onion
  • 1 cup Homemade chicken stock
  • 1 tablespoon Butter
Directions
  1. 1
    Wash and peel the carrot, then chop it into small, even pieces.
  2. 2
    Wash the celery stalk and chop it into small pieces similar in size to the carrots.
  3. 3
    Peel the onion and chop it into large pieces, then set aside.
  4. 4
    Heat a soup pot over medium heat and add 1 tablespoon of butter or olive oil.
  5. 5
    Add the chopped onion, carrot, and celery to the pot and saut&# 195;© for 5-7 minutes until softened and fragrant.
  6. 6
    Pour in the homemade chicken stock and bring the mixture to a gentle boil.
  7. 7
    Reduce heat to low, cover, and simmer for 30-40 minutes until the vegetables are tender.
  8. 8
    Season with salt and pepper to taste before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 228.2kcal
% Daily Value *
Total Fat 14.1g22%
Saturated Fat 4.4g23%
Cholesterol 61.5mg21%
Sodium 100.7mg5%
Total Carbohydrate 5.8g2%
Dietary Fiber 1.6g7%
Sugars 2.7g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Substitutions: Use low-sodium canned chicken broth if homemade stock is unavailable. Olive oil can be used in place of butter for a dairy-free version.

Safety: Always wash hands and work surfaces with hot soapy water after handling raw chicken or eggs.

Variations: Add cooked shredded chicken, pasta, or fresh herbs like parsley and thyme for extra flavor and texture.

Keywords: chicken, soup, roasted, homemade, broth, comfort, vegetables, carrot, celery, onion, stock, healthy, easy, weeknight, meal-prep, warm, savory, protein, classic, simple, cozy
Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-soup-4/