Creamy 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
Scale
- 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