There is something so comforting about roasted chicken and vegetables when the weather turns cooler. In this recipe, carrots, turnip, parsnip, sweet potato, and acorn squash are roasted until tender and full of flavor, then puréed with chicken stock into a rich, velvety soup.
Tender pieces of roasted chicken are added just before serving, making it a hearty and satisfying meal. If you enjoy roasted vegetable soups, my Roasted Vegetables Chowder is another delicious recipe to try. For something a little more traditional, my Chicken Vegetable Soup is always a family favorite.
Recipe Overview: Roasted Chicken with Winter Vegetables
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Servings: 4 people
- Cook Method: Oven-roasted and pureed
- Flavor & Texture: Rich and velvety with naturally sweet roasted root vegetables, earthy thyme, and tender pieces of juicy roasted chicken.
- Difficulty: Easy. Most of the cooking is done in the oven, and the vegetables are simply puréed with chicken stock before serving.
- Why this Recipe? A warm and satisfying one-bowl dinner that combines roasted chicken and seasonal vegetables in a wonderfully comforting soup.
In this Article
- Recipe Overview: Roasted Chicken with Winter Vegetables
- A Note From Giangi
- Key Ingredients
- Substitutions and Variations
- How to Make Roasted Chicken with Winter Vegetables
- Giangi’s Pro Tips
- What to Serve with Roasted Chicken and Winter Vegetables
- Storing and Reheating
- Roasted Chicken with Winter Vegetables FAQs
- More Soup Recipes You Will Love
- Roasted Chicken with Winter Vegetables
A Note From Giangi
Key Ingredients
The ingredient list is simple and filled with wonderful seasonal vegetables. Please refer to the recipe card for exact measurements.
Carrots: They become wonderfully sweet when roasted and add beautiful color to the soup.
Turnip: Adds a slightly earthy flavor that balances the sweetness of the carrots and sweet potato.
Parsnip: Naturally sweet with a subtle nutty flavor, parsnips are wonderful when roasted.
Sweet potato: Adds body, creaminess, and a lovely natural sweetness to the soup.
Acorn squash: Adds richness and a smooth, velvety texture once puréed.
Chicken leg quarters: One of my favorite cuts of chicken because they remain tender and juicy while roasting.
Olive oil helps the vegetables roast beautifully and develop those delicious caramelized edges.
Fresh thyme: A classic herb with both chicken and root vegetables. A little goes a long way.
Chicken stock: Use sodium-free chicken stock whenever possible to maintain complete control over the seasoning.
Salt and black pepper: Season both the chicken and vegetables generously to bring all the flavors together.
Substitutions and Variations
Chicken breasts: You can use chicken breasts instead of leg quarters. Keep an eye on the cooking time, as chicken breasts can dry out more quickly.
Butternut squash: A wonderful substitute for acorn squash and slightly easier to peel and cut.
Different root vegetables, such as rutabaga or Yukon Gold potatoes, can also be added or substituted for some of the vegetables.
Fresh herbs: Rosemary or sage would work beautifully in place of or alongside the thyme.
Consistency: Keep the soup thick and creamy or add additional chicken stock for a lighter consistency.
How to Make Roasted Chicken with Winter Vegetables
As with all my recipes, have all your ingredients ready before you start cooking.
Step 1: Preheat the oven to 425°F. Place the chicken leg quarters on a large baking sheet and season generously with salt and black pepper.
Step 2: Place the chicken in the hot oven and roast for approximately 40 minutes, or until beautifully golden and cooked through. The internal temperature should reach 165°F.
Step 3: While the chicken is roasting, peel and cut the carrots, turnip, parsnip, sweet potato, and acorn squash into approximately 1 to 1½-inch pieces.
Step 4: Arrange the vegetables in a single layer on a large baking sheet. Drizzle with olive oil and season with fresh thyme, salt, and black pepper. Toss well so all the vegetables are coated.
Step 5: Roast the vegetables for approximately 25 minutes, turning them once during cooking. They should be tender and lightly caramelized around the edges.
Step 6: Meanwhile, warm the chicken stock in a large saucepan over medium heat.
Step 7: Once the vegetables are tender, transfer them to a food processor and purée until smooth. Work in batches if necessary.
Step 8: Add the puréed vegetables to the warm chicken stock and stir until well combined. Scrape any flavorful roasting juices remaining on the vegetable baking sheet into the soup.
Step 9: Taste and adjust the seasoning with salt and black pepper. If the soup is too thick, add a little more chicken stock until you reach your preferred consistency.
Step 10: Remove the roasted chicken meat from the bones and cut it into bite-size pieces.
Step 11: Ladle the hot roasted vegetable soup into bowls and place the chicken pieces in the center. Serve immediately.
Giangi’s Pro Tips
Cut the vegetables into similar-sized pieces. This will help them roast evenly and finish cooking at approximately the same time.
Do not overcrowd your baking sheet. Give the vegetables room to roast rather than steam.
Roast until you see caramelization. Those browned edges are where so much wonderful flavor develops.
Use sodium-free chicken stock. You can always add salt, but you cannot take it away.
Add your stock gradually. You can easily thin the soup, so start with less and add more until you reach the texture you enjoy.
Do not discard the roasting juices. Scrape all those delicious juices from the baking sheet into your soup.
Let the chicken rest for a few minutes before removing it from the bone. This will help keep the meat tender and juicy.
Use an immersion blender if you prefer. It will save you from having to transfer the hot vegetables to a food processor.
What to Serve with Roasted Chicken and Winter Vegetables
This recipe is hearty enough to enjoy on its own, but a few simple additions can complete your dinner beautifully.
A warm piece of crusty French bread is perfect for dipping into the creamy vegetable soup.
A simple green salad with a light vinaigrette adds freshness and balances the richness of the roasted vegetables.
You can also serve this alongside roasted Brussels sprouts or green beans if you want to add another vegetable to your dinner.
Storing and Reheating
Store: Allow the soup and chicken to cool completely before storing. For the best results, keep the roasted chicken and vegetable soup in separate airtight containers in the refrigerator for up to three days.
Reheat: Gently reheat the soup in a saucepan over medium-low heat. Add a small amount of chicken stock if it has thickened while refrigerated. Add the chicken during the last few minutes of reheating so it warms through without becoming dry.
Freeze: The vegetable soup can also be frozen for up to two months. Allow it to thaw overnight in the refrigerator before gently reheating it on the stove.
Roasted Chicken with Winter Vegetables FAQs
Can I use chicken breasts instead of chicken leg quarters?
Yes. Chicken breasts work well with this recipe, but they may cook faster than leg quarters. Use an instant-read thermometer and remove them from the oven when the internal temperature reaches 165°F.
Why should I roast the vegetables before making the soup?
Roasting caramelizes the natural sugars in the vegetables and creates a deeper, richer flavor than simply boiling them in stock.
Can I make this soup ahead of time?
Absolutely. The vegetable portion can be prepared a day or two ahead and refrigerated. Reheat it gently and add the roasted chicken just before serving.
Do I need a food processor?
No. An immersion blender works beautifully and allows you to purée the vegetables directly in the saucepan.
More Soup Recipes You Will Love
If you tried this Roasted Chicken with Winter Vegetables or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Roasted Chicken with Winter Vegetables
Ingredients
- 3 carrots, peeled
- 1 turnips, peeled
- 1 parsnips, peeled
- 1 sweet potatoes, peeled
- 1 acorn squash, peeled
- 2 tablespoons olive oil
- 4 leg quarters chicken
- 7 cups sodium free chicken stock
Instructions
- Preheat oven at 425º. In a cookie sheet place 4 leg quarters, salt and pepper and place in the hot oven to start cooking. Cook until nicely roasted, 40 minutes
- Dice all the vegetables into 1 to 1 ½ inch cubes. Place all the cut vegetables in a single layer on a large cookie sheet pan. Drizzle them with olive oil, thyme, salt and pepper. Toss well and bake for 25 minutes, or until the vegetables are tender, turning one with a spatula.
- In a large saucepan heat 6 cups of chicken stock. When the vegetables are done roasting, puree them in a food processor. Add the puree to the soup. Scrape any oil that is remaining in the cookie sheet and added to the soup. Rectify the seasoning with salt and pepper to your liking.
- Serve in a large soup bowl. Cut the chicken in small bite pieces and place in the middle of the soup. Serve nice and hot.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Giangi Townsend
Comfort food in a bowl and perfect when you have chicken leftovers in the fridge.