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Why You'll Love This hearty chicken and spinach soup with roasted root vegetables
- Easy to Make: This recipe is simple and straightforward, requiring just a few ingredients and some basic cooking techniques.
- Customizable: Feel free to customize this recipe to your liking by using different types of vegetables, herbs, and spices.
- Nourishing: This soup is packed with nutrients, including lean protein, healthy fats, and complex carbohydrates.
- Comforting: There's something about a warm, comforting bowl of soup that just feels like a big hug.
- Make-Ahead: This recipe can be made ahead of time, making it perfect for meal prep or busy weeknights.
- Freezer-Friendly: This soup freezes beautifully, making it a great option for future meals.
- Flavorful: The combination of roasted vegetables, chicken, and spinach creates a rich and satisfying flavor profile.
- Versatile: This soup can be served as a main course, side dish, or even as a snack.
Ingredient Breakdown
The key ingredients in this recipe are boneless, skinless chicken breasts, fresh spinach, carrots, parsnips, sweet potatoes, onions, garlic, and chicken broth. The chicken provides lean protein, while the spinach adds a boost of iron and antioxidants. The roasted root vegetables add natural sweetness and a satisfying crunch. The onions and garlic add a depth of flavor, while the chicken broth provides a rich and savory base for the soup. When selecting these ingredients, choose fresh and high-quality options whenever possible. For the chicken, look for boneless, skinless breasts that are free of added hormones and antibiotics. For the spinach, choose fresh leaves that are free of wilt and damage. For the root vegetables, select ones that are firm and free of blemishes.
How to Make hearty chicken and spinach soup with roasted root vegetables
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4-6
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 4 cups chicken broth
- 1 cup frozen spinach, thawed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the root vegetables. Place the chopped carrots, potatoes, and sweet potato on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender.
- Cook the chicken. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Soften the onion and garlic. Reduce the heat to medium and add the diced onion to the pot. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the chicken broth and thyme. Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- Add the roasted vegetables and spinach. Add the roasted root vegetables and frozen spinach to the pot. Stir to combine and cook until the spinach is wilted.
- Shred the chicken and add to the pot. Shred the cooked chicken and add it to the pot. Season with salt and pepper to taste.
- Serve and enjoy. Ladle the soup into bowls and serve hot.
Recipe Notes
- Storage tip: Let the soup cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the roasted root vegetables and chicken up to a day in advance.
- Substitution: Swap the sweet potato for an additional carrot or potato if preferred.
- Pro tip: Use low-sodium chicken broth to reduce the overall sodium content of the soup.
- Variation: Add some diced bell peppers or zucchini to the pot for added flavor and nutrition.
- Leftover idea: Use leftover soup as a base for a creamy soup by adding some heavy cream or coconut milk.
Nutrition (per serving)
285
Calories
35g
Carbs
12g
Protein
10g
Fat
4g
Fiber
