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Roasted Chicken with Winter Vegetables

Course Poultry, Soup
Cuisine French
Keyword chicken, soup, vegetables
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories 133 kcal


  • 3 carrots 3 large peeled carrots
  • 1 turnips 1 large peeled turnip(s)
  • 1 parsnips 1 large peeled parsnip(s)
  • 1 sweet potatoes 1 large peeled sweet potatoes
  • 1 acorn squash 1 small peeled acorn squash
  • 2 olive oil 2 generous tablespoons olive oil
  • 4 chicken 4 leg quarters chicken
  • 7 cups sodium free chicken stock 6 to 8 cups of sodium free chicken stock


  1. 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

  2. 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.

  3. 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.

  4. 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 Facts
Roasted Chicken with Winter Vegetables
Amount Per Serving
Calories 133 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 77mg3%
Potassium 833mg24%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 6g7%
Protein 2g4%
Vitamin A 12650IU253%
Vitamin C 28.3mg34%
Calcium 83mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.