Cream of Roasted Chicken & Vegetables Soup

You haven’t really had a chance to appreciate Cream of Chicken Soup until you’ve tried this recipe.  It has all the comforting creaminess you crave on a frosty night, but it also has the smoky sweetness of the roasted vegetables and bites of tender roasted chicken.

Ingredients:

  • 2 medium baking potatoes, peeled and cut in 2″ chunks
  • 1 large sweet onion, peeled and cut in chunks
  • 8 medium Brussels sprouts, rinsed,trimmed and cut in half
  • 1/4 cup extra virgin olive oilCream of Roasted
  • 1 tbsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 ribs celery, strings removed and cut in diagonal slices
  • 4 large cloves of fresh garlic,  chopped and smashed
  • 1/3 tsp. finely minced fresh rosemary
  • 3 cups chicken stock
  • 1 cup dry white wine
  • 1 cup half & half
  • 1-1/2 cup roasted chicken thigh meat, chopped uniformly in bite sized pieces
  • Sour cream and chopped fresh herbs (parsley, etc.)

Process

  1. Pare vegetables, place in a large mixing bowl and toss well with olive oil, salt, pepper
  2. Place in a single layer on a baking sheet and roast in 370°F oven for 80 minutes or until fully cooked.  Use parchment or foil to create a pan  liner to ease cleaning.

    Prepped Veggies ready for roasting

    Prepped Vegetables ready for roasting

  3. Meanwhile, briefly sauté celery, rosemary and garlic with a pinch of salt in a bit of olive oil in a soup kettle.
  4. Add chicken stock, wine and bring to a boil, reduce to simmer and keep hot until vegetables are roasted.
  5. Add roasted vegetables to soup stock and simmer for 10 minutes.
  6. Puree in a food processor (or with a stick blender or other blender)  until smooth .  Remember to take care while blending hot liquids not create a scald hazard or an overflow.
  7. Stir in chopped chicken and half and half and heat to serving temperature.  Top each serving with sour cream and herbed toppings as desired for garnish.

©Barbara A. Ziegler 2014 BAPantryGourmet.com

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One Response to Cream of Roasted Chicken & Vegetables Soup

  1. lcole says:

    This really helped me use the last little bit of roasted chicken that is never enough to feed us all but needs to get used. I love the healthy roasted vegetables also. It would be very easy to modify slightly by using vegetable broth and leaving out the chicken. Super healthy and great for these cold winter nights!

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