Cozy Chicken & Autumn Vegetable Soup
There’s nothing like a cozy bowl of Chicken & Autumn Vegetable Soup to warm you from the inside out. This hearty, nourishing soup brings together tender chicken, colorful root vegetables, and herbs in a soul-soothing broth that tastes like fall in a bowl.
Servings 6
Calories 280kcal
Cost $12–$15
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 2 parsnips peeled and chopped
- 1 medium sweet potato peeled and cubed
- 1 leek cleaned and sliced (white and light green parts only)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 6 cups chicken broth low-sodium preferred
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 1/2 teaspoon smoked paprika for a subtle smoky flavor
- Optional: 1 cup chopped kale or spinach add at the end for extra greens
- Optional garnish: Fresh parsley or grated Parmesan
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in garlic and cook for another minute until fragrant.
- Toss in the carrots, parsnips, sweet potatoes, and leeks. Stir to coat the veggies in the oil and aromatics, cooking for about 5 minutes to bring out their natural sweetness.
- Add the shredded chicken, chicken broth, thyme, rosemary, bay leaf, salt, pepper, and smoked paprika if using. Stir everything together and bring the soup to a boil.
- Reduce heat to low and cover the pot. Let the soup simmer for 25 to 30 minutes, or until the vegetables are tender and the flavors have melded beautifully.
- If you’re using kale or spinach, stir it in during the last 5 minutes of cooking. It will wilt nicely and add extra nutrition and color.
- Remove the bay leaf and taste the soup. Adjust salt or pepper as needed. Ladle into bowls and garnish with parsley or Parmesan if desired.
Notes
Use cooked chicken for speed.
Using rotisserie chicken or leftover cooked chicken cuts down prep time and adds instant flavor. Just shred and add! Cut veggies evenly.
Make sure your root veggies are cut into similar-sized pieces so they cook evenly. Aim for bite-sized cubes that fit comfortably on a spoon. Don’t skip the herbs.
Thyme, rosemary, and bay leaf really bring out the fall flavor. If using fresh herbs, double the amount for a bolder taste. Add greens at the end.
If you want to sneak in leafy greens, stir them in during the final minutes of cooking so they stay bright and don’t get overcooked.
Using rotisserie chicken or leftover cooked chicken cuts down prep time and adds instant flavor. Just shred and add! Cut veggies evenly.
Make sure your root veggies are cut into similar-sized pieces so they cook evenly. Aim for bite-sized cubes that fit comfortably on a spoon. Don’t skip the herbs.
Thyme, rosemary, and bay leaf really bring out the fall flavor. If using fresh herbs, double the amount for a bolder taste. Add greens at the end.
If you want to sneak in leafy greens, stir them in during the final minutes of cooking so they stay bright and don’t get overcooked.