Roasted Chicken and Vegetable Soup
Comfort food heaven. This soup is hearty and delicious. Perfect for a cold day.
Ingredients
- 4 large carrots
- 3 russet potatoes or whatever you have
- 1 onion, quartered
- 2 celery stalks
- 1/4 cup olive oil
- 1 tsp turmeric
- 1 tsp herb blend
- salt and pepper
- 2 cups chicken stock
- 1 can coconut milk
- 4 chicken thighs
- 2 tbsp butter
Instructions
- Preheat oven to 400F.
- Spread the chopped veggies onto a baking tray.
- Season with turmeric, salt, pepper, and coat in olive oil.
- Bake for 35-45 min or until fork tender.
- Remove 1/3 of the veggies and cut into smaller pieces to go in the soup later.
- Heat 2 tbsp butter in Dutch oven over medium heat.
- Season chicken with salt and pepper, turmeric, cumin and dried herbs.
- Once hot, add the thighs skin side down. Cook the for 5-7 min until golden brown color. Flip the chicken and cook for another 5-7 min.
- Transfer it to a cutting board and cut into pieces.
- Add 2/3 of the baked veggies to the pot and their juices to a large pot over medium heat and add the stock and coconut milk.
- Puree until smooth using an immersion blender. Add the chicken and remaining veggies.
- Bring to a boil and reduce the heat to simmer. Simmer for 20-25 minutes. Taste and adjust for seasonings. Serve with warm toasted bread.
Notes
This recipe is perfect on a cold day. It will warm the soul and the body. It's also a great way to clean out extra veggies from your fridge. So tasty!
