Chicken and Roasted Veggie Soup

Oh I love fall and the cool weather… and soup! I could literally eat soup all year round – well actually I do. The rest of my family, not so much. They will though… now that it is getting cooler! This soup recipe is very easy, yet filling and tasty. It is pretty easy on the tummy in case you are feeling under the weather also. If you don’t eat potatoes for whatever reason, you could omit those and use more of one of the other root vegetables. This is also great for using homemade broth and leftover pieces from your roasted chicken! Makes 4 servings.

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3 cups chicken broth

1 cups cooked chicken, shredded or chopped

1/2 cup potatoes, diced (sweet, white or both)

1/2 cup turnip, diced

1/4 cup carrots, diced

1/4 cup butternut squash, diced

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp minced garlic

1/4 tsp celery salt

1/2 tsp ground sage

1 Tbsp olive oil


In a large skillet or stock pot, saute potatoes, turnip, carrots, squash and garlic in olive oil. Sprinkle with salt, pepper, celery and sage. Cook for about 15 minutes, stirring frequently until vegetables start to brown and are soft. Add in shredded chicken and broth. Bring mixture to boiling. Remove from heat and ladle into soup bowls to serve.

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