Chicken Soup Roast Vegetables Recipe

Name: Chicken Soup Roast Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb Yukon gold potatoes, peeled and cut lengthwise into 2 inch wedges; 1 large onion, cut pole to pole and sliced; 2 parsnips, peeled and cut lengthwise into 2 inch pieces; 1 lb carrots, peeled and cut lengthwise into 2 inch pieces; 1 small head celeriac, peeled and cut lengthwise into 2 inch pieces; 1 small rutabaga, peeled and cut lengthwise into 2 inch pieces; 3-4 tablespoons olive oil; ~1 teaspoon kosher salt, divided; ~1/2 teaspoon fresh ground black pepper; 1/4 cup rich chicken stock or 2 cups of good quality low sodium chicken broth; 1-2 TB chopped fresh dill; 1/2 fresh lemon (optional); sprinkling of red pepper flakes or Aleppo pepper (optional); salt and fresh ground black pepper to taste

Servings: persons

1/2 lb Yukon gold potatoes, peeled and cut lengthwise into 2 inch wedges
1 large onion, cut pole to pole and sliced
2 parsnips, peeled and cut lengthwise into 2 inch pieces
1 lb carrots, peeled and cut lengthwise into 2 inch pieces
1 small head celeriac, peeled and cut lengthwise into 2 inch pieces
1 small rutabaga, peeled and cut lengthwise into 2 inch pieces
3-4 tablespoons olive oil
~1 teaspoon kosher salt, divided
~1/2 teaspoon fresh ground black pepper
1/4 cup rich chicken stock or 2 cups of good quality low sodium chicken broth
1-2 TB chopped fresh dill
1/2 fresh lemon (optional)
sprinkling of red pepper flakes or Aleppo pepper (optional)
salt and fresh ground black pepper to taste

1
["Heat oven to 425. Toss onions and potatoes with 1-2 tablespoons of olive oil so that they're well-coated.
2
Roast in a single layer in a large baking pan for about 20 minutes, stirring occasionally, until potatoes and onions are slightly softened and browned.", "Add the rest of the vegetables to the baking pan. Toss with another 1-2 tablespoons of olive oil, a little more salt, and a few grinds (about 1/2 teaspoon) of fresh-ground black pepper. Continue roasting for about 20-30 more minutes, stirring occasionally, till all the vegetables are softened.", "If you're using chicken broth, heat 2 cups of broth in a saucepan over high heat till it's reduced to about 1/4 cup. When I make chicken stock, I usually reduce it by at least half and store it concentrated in small containers in the freezer. If you've done that, you may not have to reduce it much for this recipe. You want a very concentrated chicken flavor.", "When the vegetables have softened and slightly browned, sprinkle chicken stock and about a tablespoon of chopped dill over them, stir, and roast another 5-10 minutes till all liquid has evaporated and vegetables are soft and tender.", "Place in a serving bowl and sprinkle with more chopped dill. Add salt and/or pepper as needed. I like a squirt of lemon juice and a pinch of red pepper flakes or Aleppo pepper, but that's not traditional, so do what you like. Serve hot."]

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 lb Yukon gold potatoes, peeled and cut lengthwise into 2 inch wedges, 1 large onion, cut pole to pole and sliced, 2 parsnips, peeled and cut lengthwise into 2 inch pieces, 1 lb carrots, peeled and cut lengthwise into 2 inch pieces, and more.

Yes, Chicken Soup Roast Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup Roast Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions