Ready for a change up to the normal pot of chicken soup? This Roasted Vegetable Chicken Soup is loaded with flavor, roasted vegetables, and brown rice and then simmered to perfection with simple ingredients. This soup is easy to make and perfect for something different.
With the cooler months coming up, I have been loving making new variety of soups for dinner time. Last week we enjoyed some Asian Noodle Soup and the week before we had some Hearty Vegetable and Tortellini Soup. Both filling, different, and flavorful. We had an abundance of vegetables at the house so I decided to roast them and turn them into a new version of chicken soup. This Roasted Vegetable Chicken Soup is loaded with power veggies, super flavorful, and of course pretty easy to make, too.
This easy chicken and rice soup recipe comes together with all of our favorite vegetables and just a few other ingredients. We start by roasting the vegetables and then adding them to the pot for some extra depth and richness in the broth. This chicken soup is hearty and healthy and perfect for the whole family. If you want to double the batch to freeze some, this dinner would be great on a cold rainy or snowy night.
Key Ingredients for this Roasted Vegetable Chicken Soup
Chicken soup is so good for you! Chicken is a lean protein that offers some other wonderful benefits for our body. Chicken contains amino acids which are great to help us build and repair muscles in our bodies. It also can contribute to some “feel good” emotions with the high levels of serotonin. Eating chicken is also a great way to help manage your weight since it is low in fat and high in protein which can hep you feel fuller for longer.
How to make this Roasted Vegetable Chicken Soup
Step 1: Roast the vegetables
Start by washing and prepping all of your vegetables. Lay the carrots, celery, mushrooms, and onion in a single layer on a foil-lined baking sheet. Then season with some salt and pepper.
Roast in the oven at 425 degrees for about 15 minutes, or until just golden brown.
Step 2: Cook the chicken
In a large pot, heat some olive oil over medium high heat. Then add in the chicken pieces. Let the chicken cook for about 3-5 minutes or until no longer pink and cooked throughout.
Step 3: Combine everything
Next add in the roasted vegetables, spinach, parsley, rice, broth and 2 cups of water.
Bring everything to a boil and then reduce heat to low and simmer for 5-10 minutes, or until heated through.
Serve hot and enjoy! We served ours with some fruit and a baked potato for a full meal.
Make sure to PIN IT!
Check out our How to Roast Vegetables Whole post, too!
Roasted Vegetable Chicken Soup
- 3 large carrots sliced
- 2 stalks celery chopped
- 1 cup sliced mushrooms
- 1 sweet onion diced
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 quart reduced-sodium chicken or vegetable broth
- 1 cup baby spinach chopped
- 1 tablespoon parsley
- 1 1/2 cup brown rice cooked according to package
- Preheat oven to 400°F.
- Lay carrots, celery, mushrooms and onion single layer on foil-lined baking sheet; season with salt and pepper. Roast in oven 15 minutes, or until golden brown.
- Heat oil in large saucepot on medium-high heat; Add chicken and cook 3-5 minutes or until cooked through. Add vegetables, spinach, parsley, rice, broth and 2 cups water; bring to a boil, reduce heat to low and simmer 5-10 minutes, or until heated through.