There’s nothing like a steaming bowl of my creamy roasted veggie chicken soup when you need a hug in a bowl. I first made this recipe during a nasty winter cold, you know the kind where your nose won’t stop running and all you crave is comfort? That’s when I discovered the magic of roasted vegetables blended into rich, creamy broth with tender chicken. It’s packed with immune-boosting garlic, anti-inflammatory herbs, and cozy warmth that’ll have you feeling better in no time. Whether you’re fighting off a bug, watching your waistline, or just need a simple weeknight dinner, this soup’s got your back. And trust me, it tastes even better the next day!
Why You’ll Love This Creamy Roasted Veggie Chicken Soup
This isn’t just any chicken soup, it’s a hug in a bowl that works wonders! Here’s why it’s become my go-to recipe for every occasion:
- Comfort food that’s actually good for you: Packed with immune-boosting garlic and anti-inflammatory herbs, it’s my secret weapon against colds
- Crazy easy to make: Just roast, simmer, and stir, perfect for busy weeknights
- Works for any diet: Swap heavy cream for coconut milk (keto magic!) or skip it altogether for a lighter version
- Tastes better tomorrow: The flavors deepen overnight, making fantastic leftovers
- Kid-approved comfort: Even picky eaters gobble up the sweet roasted veggies
Seriously, one spoonful of that creamy, veggie-packed broth with tender chicken, and you’ll be hooked!
PrintCreamy Roasted Veggie Chicken Soup Recipe | Comfort in a Bowl
A hearty and nutritious creamy roasted veggie chicken soup packed with flavor and health benefits. Perfect for cold weather, immune support, and weight loss.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups roasted vegetables (carrots, celery, onions)
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for keto)
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss vegetables with olive oil, salt, and pepper. Roast for 25 minutes.
- In a pot, sauté garlic until fragrant. Add diced chicken and cook until browned.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add roasted vegetables and herbs. Simmer for another 10 minutes.
- Stir in heavy cream (or coconut milk) and heat through. Season to taste.
- Serve hot and enjoy.
Notes
- For a keto version, use coconut milk instead of heavy cream.
- For a low-calorie option, skip the cream and add more broth.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Ingredients for Creamy Roasted Veggie Chicken Soup
Here’s everything you’ll need to make this cozy pot of goodness, I promise it’s all simple stuff you might already have! (Pssst… don’t skip roasting the veggies, that’s where the magic happens!)
- 2 cups roasted veggies (I always use carrots, celery and onions, chop ‘em chunky!)
- 1 lb chicken breast, diced small (thighs work too if you like richer flavor)
- 4 cups chicken broth (homemade if you’re fancy, boxed if you’re in a hurry)
- 1 cup heavy cream (or coconut milk for my keto friends)
- 2 garlic cloves, minced (more if you’re fighting off a cold!)
- 1 tsp each thyme & rosemary (fresh is dreamy, but dried works in a pinch)
- Salt & pepper to taste (I’m generous, it brings all the flavors together)
- 2 tbsp olive oil (for roasting those gorgeous veggies)
See? Nothing weird or complicated, just real food that makes you feel amazing!
How to Make Creamy Roasted Veggie Chicken Soup
Okay, let’s get cooking! This creamy roasted veggie chicken soup comes together in three simple steps, roast, simmer, and stir. I promise it’s easier than it sounds, and the smell alone will make your kitchen feel like a cozy bistro!
Step 1: Roast the Vegetables
First, crank that oven to 400°F, we want those veggies perfectly caramelized! Toss your chopped carrots, celery, and onions with olive oil, salt, and pepper on a baking sheet. Spread them out so they roast evenly (no crowding!), then pop them in for about 25 minutes. You’ll know they’re ready when the edges get those gorgeous golden-brown spots, that’s where all the sweet, deep flavor comes from!
Step 2: Cook the Chicken
While the veggies roast, grab your favorite soup pot and heat a splash of olive oil over medium heat. Add the minced garlic and let it sizzle just until fragrant, about 30 seconds. Then toss in your diced chicken. Cook until it’s lightly browned on all sides (no need to fully cook it yet, it’ll finish in the broth). This step builds SO much flavor!
Step 3: Simmer the Soup
Now for the magic! Pour in the chicken broth and bring everything to a gentle boil. Reduce the heat to low, add your roasted veggies and herbs, then let it all simmer for 10 minutes, just long enough for the flavors to become best friends. Finally, stir in the heavy cream (or coconut milk) and heat through (don’t let it boil after this point or the cream might separate). Taste and adjust seasoning, sometimes I add an extra pinch of thyme if it needs more coziness!
Tips for the Best Creamy Roasted Veggie Chicken Soup
After making this soup more times than I can count, here are my hard-earned secrets for perfect results every time:
- No curdled cream! Always remove the pot from heat before stirring in dairy, and never let it boil afterward, low and slow is the way to go.
- Too thick? Add more broth a splash at a time until it’s just right. Too thin? Let it simmer uncovered for 5 extra minutes.
- Shortcut alert: Use rotisserie chicken if you’re in a hurry, just add it with the broth to warm through.
- Flavor booster: Stir in a spoonful of pesto or sun-dried tomato paste at the end for an extra flavor kick!
Trust me, these little tricks make all the difference between good soup and “wow, can I get this recipe?” soup!
Variations of Creamy Roasted Veggie Chicken Soup
One of my favorite things about this soup is how easily it adapts to whatever you’re craving or what’s in your fridge! Here are my go-to twists:
- Keto magic: Swap heavy cream for full-fat coconut milk, it makes the soup dairy-free and adds tropical richness
- Low-calorie: Skip the cream entirely and double the roasted veggies for extra fiber
- Root veggies: Try sweet potatoes or parsnips instead of carrots for deeper flavor
- Spicy kick: Add a pinch of cayenne or red pepper flakes when sautéing the garlic
The best part? Every version still feels like a warm, comforting hug in a bowl!
Serving Suggestions for Creamy Roasted Veggie Chicken Soup
Oh my goodness, let me tell you how I love to serve this soup, it’s practically a ritual in my house! A crusty loaf of sourdough or some warm garlic bread is perfect for dunking into that creamy broth. For nights when I’m feeling fancy, I’ll throw together a simple green salad with lemon vinaigrette on the side, the freshness cuts through the richness beautifully. And don’t even get me started on garnishes! My favorites? A sprinkle of fresh parsley, a swirl of pesto, or (when I’m feeling extra) some crispy turkey bacon bits on top. Pure comfort!
Storage and Reheating Instructions
Here’s the beautiful thing about this soup, it actually gets better in the fridge! Store leftovers in an airtight container for up to 3 days (though mine never lasts that long). To reheat, gently warm it on the stove over low heat, microwaving works in a pinch, but stir often to keep the cream from separating. Want to freeze it? Skip the cream (add it fresh when reheating), then freeze for up to 2 months. Pro tip: Portion it out before freezing so you can thaw just what you need for those “I need soup NOW” emergencies!
Nutritional Information for Creamy Roasted Veggie Chicken Soup
Here’s the scoop on what’s in each comforting bowl (based on using heavy cream, numbers change slightly with coconut milk): A single serving packs about 320 calories with 25g protein to keep you full, plus 3g fiber from those roasted veggies. It’s got 12g carbs (great for low-carb diets!), and yes, I confess, that delicious creaminess comes from 18g fat. Just remember, exact numbers vary based on your veggie sizes and chicken portions, but this soup’s always a nutrient-packed win in my book!
FAQs About Creamy Roasted Veggie Chicken Soup
Can I use frozen veggies instead of fresh?
Absolutely! Just roast them straight from frozen, no need to thaw. They’ll take about 5 minutes longer in the oven. The texture changes slightly, but you’ll still get that wonderful roasted flavor.
Is this soup keto-friendly?
It sure is! Simply swap the heavy cream for full-fat coconut milk (my favorite trick!) and you’ve got a creamy keto chicken soup that’s packed with healthy fats. Just watch your veggie portions if you’re strict about carbs.
How can I make this dairy-free?
Easy peasy! Coconut milk works beautifully as a substitute for heavy cream, it gives the soup a slightly tropical twist that’s delicious. For extra richness, blend in a tablespoon of nutritional yeast.
Can I make this in my Instant Pot?
You bet! Roast the veggies first (trust me, it’s worth it), then sauté the chicken right in the pot. Add broth and pressure cook for 5 minutes. Stir in cream after releasing pressure.
Why roast the vegetables first?
Oh honey, that’s where the magic happens! Roasting caramelizes the natural sugars in the veggies, giving your soup incredible depth of flavor you just can’t get from boiling them. It’s my not-so-secret secret! Check out more family-friendly recipes for inspiration.
Did you make this creamy roasted veggie chicken soup? I’d love to hear how it turned out! Leave a comment or tag me on social, it makes my day to see your cozy creations. If you are looking for other comforting chicken recipes, you might enjoy this creamy garlic herb chicken soup or perhaps a creamy chicken alfredo soup.