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 comfort food-inspired chicken ready in about 65 minutes pairs chicken breast, sliced carrots, stalks, sliced 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken and Vegetable Soup take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Chicken and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Herb-Roasted Chicken and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Chicken and Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Chicken and Vegetable Soup?
Comfort Food chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this herb-roasted are incredible.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
