Best Roasted Chicken And Vegetable Soup Recipes

ROASTED CHICKEN AND VEGETABLE SOUP

Roasted Chicken and Vegetable Soup image

My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.

Provided by startnover

Categories Stocks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 quarts water
1/3 cup chicken base
3 cups cubed leftover roasted chicken
2 -3 cups chopped celery
2 small chopped onions
2 cups chopped baby carrots
1/3 small sweet red pepper, chopped
16 ounces cavatappi pasta (I never substitute this one because it traps all the juice and veggies making it a very hearty soup)
1/2 teaspoon ground pepper
1 -2 teaspoon poultry seasoning
1 -2 teaspoon ground sage
salt

Steps:

Place water in a large pot. Add the chicken base and stir well.
Add all vegetables and turn on medium heat, bringing to a boil.
Turn down to a simmer.
Cook for about 30 minutes add seasoning and bring back to a boil.
Dump in pasta and cook till tender/firm.
Add the diced chicken and cook about 5 more minutes.
Freezes well.

Nutrition Facts : Calories 236.5, Fat 1, SaturatedFat 0.2, Sodium 120, Carbohydrate 48.2, Fiber 3.2, Sugar 3.9, Protein 8.1

CREAMY ROASTED CHICKEN AND VEGETABLE SOUP

Creamy Roasted Chicken and Vegetable Soup image

I roast whole chickens quite often. I pour off all the pan drippings into a jar and keep the drippings in the freezer. The fat rises to the top, and the pan juices end up on the bottom. This stuff is like liquid gold! Vegetables roasted in chicken fat has to be one of the best things ever. Our grandmother's did know best.

Provided by Marsha Gardner

Categories Cream Soups

Time 1h15m

Number Of Ingredients 13

Ingredients

2 c roasted chicken, chunked
1 large onion, diced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 lb mushrooms, sliced
4-5 sprig(s) fresh thyme
2 Tbsp chicken fat
3 Tbsp butter, unsalted
4 oz cream cheese, room temperature
2 c milk
3 c chicken stock
1 bay leaf
kosher salt and freshly ground black pepper to taste

Steps:

1. Preheat oven to 400-degree. Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked). Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
2. In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
3. This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.

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