Roasted Chicken and Root Vegetable Soup

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This Chicken and Root Vegetable Soup is the first recipe I look forward to making when I find myself getting all googly-eyed at the root vegetables appearing at my local farmers market in the fall. Parsnips, celery root, carrots… and don’t even get me started on sweet potatoes. I seriously live for roasted sweet potatoes, especially in the colder months.

And when winter snaps at us like a rubber band against cold skin, this soup hits differently. Deep into the winter chill, when my heating pad is my only friend, my eczema is flaring and I’ve overindulged at Thanksgiving and Christmas, this soup is the warming, gentle reset my body craves.

What makes this soup so special is that we take the extra step of roasting the veggies to develop their flavor, use a really hearty chicken stock, and then alchemize it with the “Wunder-Trio”: ginger, garlic and turmeric. The result is a broth that is somehow delicate and fortified at the same time.

Feel Good Vibes

1. The Wunder-Trio:
Fresh ginger, turmeric and garlic give warmth and depth to the broth, along with natural immune support.

2. Root Vegetable Power:
Sweet potatoes, celery root, carrots and parsnips bring fiber, complex carbs, vitamins and minerals to the party.

3. Plenty of Protein:
Tender chicken and a hearty chicken stock give this soup plenty of protein, making it filling enough to call dinner.

Ingredient Substitutions

• Root vegetables: Feel free to play around with the mix (or clean out the fridge!) The celery root, sweet potato or parsnip can be substituted with rutabagas, potatoes or even butternut squash
• Chicken: Make it vegetarian by swapping the chicken for chickpeas and using vegetable stock for the broth.
• Chicken bone broth: Use the best tasting chicken stock or hearty vegetable stock you can find.
• Fresh ginger, turmeric & garlic: I don’t recommend substituting for dried spices. The alchemy in this recipe hinges on the robust flavors of these fresh ingredients.

Chicken and Root Vegetable Soup Recipe Tips & FAQs

• If you’re pressed for time, skip roasting the vegetables. Just chop them up and cook them in the soup. You lose that roasted sweetness and the soup won’t be as pretty, but it will still be delicious. Make sure you boil the veggies until they’re completely tender.
• For evenly roasted root vegetables: Cut everything roughly the same size, but keep the different vegetables separated on the sheet pan. Some may cook faster than others, and this makes it easy to pull them when they’re ready.
• Have leftover chicken? Perfect. This is a great place to use it. Shredded rotisserie chicken works too.
• Every serious home cook needs an enameled cast iron pot for making soups and sauces. That heavy bottom distributes heat evenly. Call it insurance against scorching the dinner you just spent an hour making.

Chicken and Root Vegetable Soup Serving Suggestions

• Soup + Fritters: This soup with Zucchini, Millet & Feta Fritters or Lentil Fritters with Yogurt Sauce when you want a hearty, cozy dinner.
• Soup + Salad: It’s a classic for a reason! Pair it with Kale Salad & Creamy Parmesan Dressing

Storage Tips

• Fridge: Store in an airtight container for 3—4 days. The flavors get even better as it rests.
• Freezer: Store for up to 3 months. Just be sure to leave room for expansion if using glass jars.

Reheating Tips

• Stovetop (Best Method) – Reheat over medium heat until warmed through.

Freezing Tip

If freezing in a glass jar, leave at least an inch of space at the top to prevent cracking. Many mason jars have a freeze-fill line just under the threads. Use that as a guide.

Chicken and Root Vegetable Soup Final Thoughts

Chicken noodle soup has been dead to me from the first moment I tasted this soup. Whether I’m under the weather or just holiday maxxing a little too hard, this is the soup I want, and I bet you will too. I recommend making a big ‘ol batch and freezing several portions of this so you can have it ready when you need it… After all, winter is coming.

Oh and I’ve got a little bonus tip for you: next time you’re called up for meal train duty, this is the pot of soup you want to show up with.

Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.