Roasted Chicken and Root Vegetable Soup
This Chicken and Root Vegetable Soup is the It Soup of the season. Get ready to send chicken noodle a breakup text.
Equipment
- Le Creuset enameled dutch oven optional
Ingredients
- 4 tablespoons avocado oil divided
- 2 cup celery root medium diced
- 2 cup sweet potatoes medium diced
- 2 cup parsnip medium sliced
- 1 pound boneless skinless chicken thighs medium diced
- 1.5 cups yellow onion medium diced
- 4 cups chicken bone broth
- 1 teaspoon fresh garlic grated
- 1 teaspoon fresh turmeric grated
- 1 teaspoon fresh ginger grated
- Sea salt to taste
- Freshly cracked black pepper
Instructions
- Roast the Veggies: Preheat the oven to 425˚.
- Separately toss the diced celery root, sweet potatoes, and parsnips each with 1 tablespoon of avocado oil. Place on a baking sheet, divided. Season with salt and pepper and roast for 25 minutes, until tender and caramelized. Remove from the oven and set aside.
- Heat 1 tablespoon of avocado oil on medium heat in a heavy-bottomed 4-6 quart pot. Season 1 pound of chopped chicken thighs with salt and pepper.
- When the oil starts to shimmer, add the chicken thighs and cook until browned all over. Add the 1.5 cups of diced onions and sauté for 8 minutes, until translucent and tender.
- Next add the roasted root vegetables. Cover with 4 cups of chicken bone broth, and bring to a simmer then finish with 1 teaspoon each grated garlic, turmeric and ginger. Season with salt and pepper to taste.