Roasted Winter Vegetable, Chicken, and Chile Soup Recipe

Name: Roasted Winter Vegetable, Chicken, and Chile Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves, minced; 3 medium carrots, peeled and cut into 1/2-inch dice; 12 kabocha squash, seeded, peeled and cut into 1/2-inch dice or 12 substitute 1 to 2 cups of peeled and cubed butternut squash or 12 pumpkin; 1 medium sweet potato, peeled and cut into 1/2-inch dice; 12 large white onion, quartered; 2 tablespoons extra virgin olive oil; 5 cups flavorful chicken stock, divided; 1 large chicken breast half (or 2-3 cups leftover shredded chicken); ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon dried oregano, preferably Mexican; 12-1 teaspoon dried chipotle powder, blend (or a small amount of finely minced canned chipotle in adobo, or 1/2 to 3/4 c. diced roasted green ch); salt and freshly cracked black pepper; 4 12 ounces Baby Spinach (half a 9-ounce bag); lime wedge, and sour cream for serving (optional)

Servings: persons

4 large garlic cloves, minced
3 medium carrots, peeled and cut into 1/2-inch dice
12 kabocha squash, seeded, peeled and cut into 1/2-inch dice or 12 substitute 1 to 2 cups of peeled and cubed butternut squash or 12 pumpkin
1 medium sweet potato, peeled and cut into 1/2-inch dice
12 large white onion, quartered
2 tablespoons extra virgin olive oil
5 cups flavorful chicken stock, divided
1 large chicken breast half (or 2-3 cups leftover shredded chicken)
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried oregano, preferably Mexican
12-1 teaspoon dried chipotle powder, blend (or a small amount of finely minced canned chipotle in adobo, or 1/2 to 3/4 c. diced roasted green ch)
salt and freshly cracked black pepper
4 12 ounces Baby Spinach (half a 9-ounce bag)
lime wedge, and sour cream for serving (optional)

1
Preheat oven to 425 degrees F.
2
Toss the vegetables in the olive oil and sprinkle with salt and pepper.
3
Roast for 30 to 40 minutes, or until the vegetables are tender and have started to caramelize, stirring every 15 minutes.
4
Vegetables may be roasted up to a day in advance of assembling the soup.
5
Bring 4 cups of the chicken stock to a simmer in a large stockpot.
6
Add the (raw) chicken, herbs, chile, and salt and pepper to taste.
7
Cover and poach very GENTLY while the vegetables are roasting, about 30 minutes, or until chicken is cooked through and tender enough to shred with a fork.
8
Shred chicken intro bite-sized pieces and set aside, covered with a bit of the stock to keep it moist.
9
Add half the vegetables to the soup, and place the other half in a blender, making sure to put all of the onions pieces into the blender jar.
10
Puree the vegetables with the reserved 1 cup of stock.
11
Add the vegetable puree, cooked chicken, and baby spinach to the soup.
12
Simmer for 5-10 minutes, until the spinach is wilted and the soup is heated through.
13
Taste and adjust the seasonings, if needed.
14
Serve in large bowls with a dollop of sour cream and lime wedges, if you like.

3090

kcal

Calories

264

Fat

Carbs

117

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.

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

You need 15 ingredients. The key ingredients include: 4 large garlic cloves, minced, 3 medium carrots, peeled and cut into 1/2-inch dice, 12 kabocha squash, seeded, peeled and cut into 1/2-inch dice or 12 substitute 1 to 2 cups of peeled and cubed butternut squash or 12 pumpkin, 1 medium sweet potato, peeled and cut into 1/2-inch dice, and more.

Yes, Roasted Winter Vegetable, Chicken, and Chile Soup 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.

Roasted Winter Vegetable, Chicken, and Chile Soup

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