Healthy Lunch: Roasted Chicken and Vegetable Soup

What’s better on a cold winter’s day than to cuddle up with a rich and satisfying bowl of homemade chicken soup? It is the gold standard of American comfort food. And you don’t have to be sick to enjoy it either. This recipe is full of healthy vegetables that help your immune system fight off the ailments that come with winter’s chill. Get creative and add any array of vegetables you wish. This recipe can also be used to make a delicious homemade chicken stock for your other favorite soup recipes.

Roasted Chicken and Vegetable Soup


½ medium yellow or sweet onion, chopped

1 green pepper, seeded and chopped

4 stalks celery, chopped

5 carrots, peeled and chopped

5 parsnips, peeled and chopped

10 radishes, chopped

¾ cup raw red cabbage, shredded

3 cloves of garlic, smashed

1 roasting chicken, about 4-5 lb, uncooked, skin on

Water, enough to cover chicken and vegetables

2 Tbs salt

1 cup leafy kale, washed

Grated parmesan cheese, if desired

Red pepper flakes, if desired



In a large pot or Dutch oven, add onion, green pepper, celery, carrots, parsnips, radishes, red cabbage, and garlic. Place roasting chicken on top, breast side down. Add enough water to pot to slightly cover the chicken. Add salt to season. Bring pot to a boil over medium-high heat, cover and reduce heat to low, simmer about 35-40. After cooking time, skim any fat that has accumulated on surface of broth. Remove chicken and allow to cool in a roasting pan (the chicken will render a lot of liquid, make sure to capture as much as possible and add it back to the pot). When chicken is cool, remove skin and discard. Shred chicken. Add shredded chicken back to pot (be cautious of bones and try to remove all). Add kale to heated soup and allow to wilt. Serve. Add grated cheese and red pepper flakes, if desired.
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