- 1 Chicken Breast
- 1 Delicata Squash
- 2 large Carrots
- 4 small Yukon Gold Potatoes
- 3 leaves Lacinato Kale
- 6 cups Chicken Broth
- 2 Tablespoons, chopped Parsley
- 2 Tablespoons Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon Ground Black Pepper
Savory and comforting roasted vegetable and chicken soup to soothe the soul.
Soup has healing powers as it helps keep the body hydrated is nutritious and cozy!
Broth and soups contains antioxidants and nutrients which helps boost our immune system, especially when you add great ingredients like carrots, squash and dark leafy greens.
This soup recipe uses leftover roasted vegetables and kale.
Kale is rich in minerals, fiber and vitamins.
You can use any kind of vegetables you have on hand.
Roasting the vegetables enhances their flavor which is why they are great to add to your soup.
So whether you have a cold or just need a bowl of comforting soup, this is the recipe that will make you feel better.
Roasting the vegetables and chicken, enhances the flavors and also is a more hands-off recipe. Roasting is perfect for a lazy cook!
This recipe is also featured in my Fall Meal Prep post! Check it out to see what else you can make with these ingredients.
Check out my easy tips and recipe for how to cook chicken breast on the stove top!
Please leave your feedback for this roasted vegetable and chicken soup below in the comment section.
Roast The Vegetables and Chicken
Preheat your oven to 425°F.
Grab two rimmed baking sheets or one rimmed baking sheet and a baking dish for the chicken and line them with parchment paper.
Start by prepping your vegetables. Wash and dry the delicata squash, carrots, potatoes and kale.
Next, peel the carrots and cut them into large chunks. I like cutting them at a diagonal to make it more interesting.
Cut your potatoes into quarters or eights depending on how big the are. They should be a similar size to your carrot chunks.
For the delicata squash, cut the squash lengthwise then using a spoon, scoop out the seeds and fibrous flesh then cut each half into finger-width half moon slices.
Add the chopped vegetables, expect for the kale to your baking sheet and drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 1/2 a teaspoon of black pepper.
For the chicken, cut off any excess fat then transfer it to your baking sheet or dish. Drizzle both sides with 1 teaspoon of olive oil and season with 1/2 a teaspoon of salt and 1/4 teaspoon of black pepper.
Roast both the vegetables and chicken in a preheated oven for 25-35 minutes, or until the vegetables are tender and the chicken is fully cooked.
I recommend using a meat thermometer to check if the chicken is fully cooked. The thickest part of the chicken should be 165°F.
Make The Soup
Grab a large soup pot and add 6 cups of chicken broth. Turn the heat to medium-high and allow the broth to come up to a simmer.
While you wait for the broth to heat up, prep the kale. Remove the kale stems and discard then chop the kale into bite-size pieces.
Next, add the roasted vegetables and chopped kale to the chicken broth and using two forks or your fingers, shred the cooked chicken breast and add to the soup as well.
You can also chop the roasted vegetables into smaller pieces before adding it to the soup.
Once everything is in the pot, give it a stir and allow the soup to simmer on low heat for 5-6 minutes or until the kale has wilted and is soft.
Grab a spoon and give the soup a taste. Adjust seasoning with salt and/or pepper if needed.
To serve, I love adding fresh, chopped parsley.