Roasted-Vegetable Chicken Soup

chicken soup with roasted vegetables

Photo by Marcus Nilsson

Makes 10
Prep 20 m
Roast 35 m
Cook 9 m



  1. 1 of 3 Heat oven to 425 degrees . On a rimmed baking sheet, toss carrots and turnips with 2 tbsp oil, 1 tsp salt and the pepper. On a foil-lined rimmed baking sheet, toss onion with 1 tbsp oil and 1/4 tsp salt. Roast carrots and turnips 15 min, then add pan with onions to oven and roast 20 min more.
  2. 2 of 3 Meanwhile, heat 1 tbsp oil in a large Dutch oven over med. Add garlic and 1/4 tsp salt; cook about 4 min. Add broth, bay leaves and 3/4 tsp salt; bring to a simmer.
  3. 3 of 3 Chop carrots and onions. Stir into soup with chicken and parsley. Simmer until heated through, about 5 min. Adjust seasoning if needed. Stir in cooked pasta.
Nutrition Information for Roasted-Vegetable Chicken Soup
Servings Per Recipe: 10
Per Serving: 15 g pro., 763 mg sodium, 3 g fiber, 7 g sugar, 1 g sat. fat, 19 g carb., 7 g Fat, total, 197 kcal cal.