Healthy Family Project

Roasted Vegetable Chicken Soup

Homemade soup can be lower in sodium and calories, with more veggies than some traditional canned soups. Double the batch for the next rainy night for an easy supper.

Roasted Vegetable Chicken Soup

Roasted Vegetable Chicken Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 556Total Fat: 13gCholesterol: 66mgSodium: 656mgCarbohydrates: 85gFiber: 5gProtein: 33g

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Amber Gray

About the Author

Amber Gray

Amber is the new mom to a baby girl and navigating the world of diapers, first foods and very little sleep. She has been a part of the Produce for Kids team for 9 years, overseeing all digital marketing efforts including digital partnerships, content strategy, social media, website and email marketing. A passion for healthy cooking was instilled in her at a young age, cooking alongside her mom and sister in the kitchen. Her passion for cooking, food and photography has also brought her behind the lens to develop and photograph recipes for Produce for Kids and partners.

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