Lemony Roasted Chicken Soup With Rosemary Croutons Recipe

Name: Lemony Roasted Chicken Soup With Rosemary Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Chicken Soup; 2 large bone-in skin-on chicken breasts; 4 carrots; 4 ribs celery; 1 medium yellow onion; 2 lemons; 6 cups low salt chicken broth; 1 cup cooked barley, brown rice or farro (I actually used a combo of the three); 1 pinch crushed red pepper; olive oil; salt and pepper; Toasted Rosemary Croutons; 1 tablespoon finely minced fresh rosemary; zest of one lemon; 2 tablespoons shredded parmesan; 2 tablespoons olive oil; 8 slices baguette or French bread

Servings: persons

Roasted Chicken Soup
2 large bone-in skin-on chicken breasts
4 carrots
4 ribs celery
1 medium yellow onion
2 lemons
6 cups low salt chicken broth
1 cup cooked barley, brown rice or farro (I actually used a combo of the three)
1 pinch crushed red pepper
olive oil
salt and pepper
Toasted Rosemary Croutons
1 tablespoon finely minced fresh rosemary
zest of one lemon
2 tablespoons shredded parmesan
2 tablespoons olive oil
8 slices baguette or French bread

1
Heat the oven to 350. Scrub 2 carrots, 2 celerys, and quarter the onion. Place them on a baking sheet. Put the two chicken breasts on there, and then rub the veggies and the chicken all over with olive oil - make sure the chicken is skin side up on the sheet.. Wash your hands. Squeeze the juice from 1 lemon on the chicken. Sprinkle the veggies and chicken with salt and pepper and into the oven. After 30 minutes remove the veggies and let the chicken cook for another 20-30 minutes until the skin is golden and crisp. Allow it to cool. Snitch some skin (you would anyways so might as well make it official). Remove the chicken meat from the bones, and set them and the uneaten skin aside.
2
Now put the stock, roasted veggies, chicken bones and skin into a soup pot. Bring to a simmer and let it go for 30 minutes. Meanwhile peel and dice the other two carrots and dice the other celery. Dry toast the grain in a non stick skillet for several minutes.
3
NOW - strain your stock and return it to a soup pot. Add the diced carrots and celery, the grain, and pinch of red pepper. Shred or chop up the chicken and add that, and squeeze in the juice of the second lemon. Taste for salt, simmer for about 10 minutes and taste for salt and heat again. Adjust for both and simmer until the vegetables are tender. Serve with croutons!
4
Heat the oven to 400. Mix everything but the bread together, then spread an equal amount on each slice. Put them on a baking sheet and into the oven until they are lightly toasted. Serve with soup!

1034

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Roasted Chicken Soup, 2 large bone-in skin-on chicken breasts, 4 carrots, 4 ribs celery, and more.

Yes, Lemony Roasted Chicken Soup With Rosemary Croutons 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.

Lemony Roasted Chicken Soup With Rosemary Croutons

How did you like this recipe?

Frequently Asked Questions