Herb-Roasted Chicken and Vegetable Soup
A comforting soup featuring tender roasted chicken, seasonal vegetables, and aromatic herbs, finished with a splash of cream and fresh thyme. This chicken recipe, ready in about 65 minutes, pairs chicken breast, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs chicken breast
- 2, sliced carrots
- 2 stalks, sliced celery
- 1, diced onion
- 3 cloves, minced garlic
- 1 tbsp, fresh thyme
- 1 tsp, fresh rosemary
- 6 cups vegetable broth
- 1/2 cup heavy cream
- 1.5 tsp salt
- 1 tsp black pepper
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Season 2 lbs chicken breast with 1 tsp salt and 1/2 tsp black pepper. Place on a baking sheet and roast for 20-25 minutes until golden and cooked through. Let rest, then shred into bite-sized pieces.
- Step 2: In a large pot, sauté 1 diced onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves in 1 tbsp olive oil over medium heat for 5 minutes until softened.
- Step 3: Add 6 cups vegetable broth, 1 tbsp fresh thyme, and 1 tsp fresh rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
- Step 4: Stir in shredded chicken and 1/2 cup heavy cream. Cook for 5-7 minutes until the soup is creamy and slightly thickened. Season with remaining 0.5 tsp salt and 0.5 tsp black pepper.
- Step 5: Ladle soup into bowls and garnish with additional thyme and a drizzle of cream if desired.








