Chicken Soup With Roasted Chicken Recipe

When the weather turns chilly or you’re in need of comfort, nothing hits quite like a steaming bowl of chicken soup. It’s the kind of dish that offers not just warmth but a sense of nostalgia, wrapping you in a comforting embrace. Whether you’re under the weather or just craving something heartwarming, chicken soup with roasted chicken is a delightful and hearty variation that elevates the classic recipe. The rich, savory flavors of roasted chicken infuse the broth with a deep complexity that’s missing from more standard versions.

In this article, we’ll dive deep into how you can make your own chicken soup with roasted chicken at home-complete with easy-to-follow instructions, ingredient insights, and pro tips that will have you cooking like a chef in no time. Let’s start with a closer look at the ingredients you’ll need to turn this classic comfort food into a masterpiece.

Chicken Soup With Roasted Chicken Recipe

This recipe takes the traditional chicken soup and gives it a little twist by using roasted chicken. Roasting the chicken first before simmering it in the soup makes a world of difference in flavor. The meat turns tender and juicy, and the bones add an extra layer of richness to the broth. It’s a great way to make a simple dish even more delicious, and you don’t need any fancy cooking techniques to make it happen.

Ingredients Needed

To make a flavorful chicken soup with roasted chicken, you’ll need:

For The Roasted Chicken

• 1 whole chicken (about 4-5 pounds)
• Olive oil (for roasting)
• Salt and freshly ground black pepper
• A few sprigs of fresh herbs (rosemary, thyme, or parsley)
• 1 lemon (cut in half)
• 4 garlic cloves (smash them lightly)

For The Soup

• 8 cups chicken stock (homemade is best, but store-bought works too)
• 2 tablespoons olive oil (for sautéing)
• 2 medium carrots (peeled and diced)
• 2 celery stalks (diced)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 cup diced potatoes (optional, for added heartiness)
• 1 bay leaf
• Salt and freshly ground black pepper (to taste)
• Fresh herbs (parsley, thyme, or dill, for garnish)

Cooking Instructions

1. Roast The Chicken

   • Preheat your oven to 425°F (220°C).
   • Remove the giblets from the chicken, then pat it dry with paper towels.
   • Rub the chicken generously with olive oil and season it with salt and pepper. Stuff the cavity with lemon halves, garlic, and fresh herbs.
   • Place the chicken on a roasting rack or in a roasting pan, and roast it for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
   • Once done, let the chicken rest for 10-15 minutes before carving. Save the juices and any crispy skin that’s left behind.

2. Prepare The Soup

   • While the chicken is roasting, heat the olive oil in a large pot over medium heat.
   • Add the diced carrots, celery, onion, and garlic. Sauté for 5-7 minutes, until the vegetables begin to soften and become fragrant.
   • Add the chicken stock, bay leaf, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.

3. Shred The Roasted Chicken

   • Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. You can reserve the bones to make a quick homemade chicken stock for another use or to add richness to the soup.

4. Combine And Simmer

   • Add the shredded chicken to the soup. If you’re using potatoes, add them now, too. Let the soup simmer for another 10-15 minutes, allowing the flavors to meld.

5. Serve

   • Taste and adjust seasoning if needed, adding more salt, pepper, or herbs.
   • Ladle the soup into bowls, garnish with fresh herbs, and serve hot!

Ingredient Insights

• Roasted Chicken: Roasting the chicken adds a depth of flavor to the soup that is impossible to achieve by simply boiling the chicken. The caramelized exterior of the chicken infuses the soup with a rich umami, making the broth more complex.
• Chicken Stock: Homemade chicken stock, made by simmering roasted chicken bones, is the best way to create a full-bodied broth. But, if you’re using store-bought stock, aim for one with no added MSG and low sodium for the best flavor.
• Fresh Herbs: Fresh herbs like thyme, rosemary, and parsley provide an aromatic backdrop that brightens the entire soup. Don’t skip the herbs-they make a huge difference in taste!

Expert Tips

• Maximize Flavor by Roasting Vegetables: If you have a little extra time, try roasting the carrots, celery, and onion before adding them to the soup. Roasting them at 400°F for about 25 minutes intensifies their flavors and adds a slightly sweet, smoky edge.
• For Extra Richness, Add a Splash of Cream: If you prefer a creamier soup, stir in a small amount of heavy cream or half-and-half once the soup has finished cooking. It’ll make the broth silky smooth and indulgent.
• Save the Chicken Bones for Stock: After you’ve shredded the meat, you can use the bones to make a homemade chicken stock. Simply simmer them in water with a few vegetables (carrots, celery, onions) and herbs for 1-2 hours, and you’ve got a base for your next batch of soup or risotto!
• Adjust the Broth Consistency: Depending on how thick you want your soup, feel free to adjust the amount of chicken stock or water. For a heartier dish, use less stock, or add some noodles or rice for additional texture.

Recipe Variations

While this chicken soup with roasted chicken is already a standout dish, here are some variations to keep things fresh:

• Chicken Soup with Dumplings: Drop spoonfuls of dumpling dough into the simmering soup for a comforting, homestyle addition.
• Spicy Chicken Soup: Add a kick by incorporating a diced jalapeño or a pinch of red pepper flakes into the soup. It adds a little heat that pairs wonderfully with the rich chicken broth.
• Chicken Soup with Noodles or Rice: For a more filling meal, add egg noodles or rice. Just be sure to cook them separately so they don’t absorb too much of the broth.
• Vegetable-Focused Soup: If you’re looking to make a lighter version, try increasing the amount of vegetables like zucchini, squash, or parsnips, and reduce the chicken. It’s a great way to make a more plant-forward dish without sacrificing flavor.

Final Words

Chicken soup with roasted chicken is the ultimate comfort food-a classic that is always satisfying, nourishing, and packed with flavor. The beauty of this recipe lies in the simplicity of the ingredients combined with the depth of flavor the roasting technique brings to the table. It’s the kind of meal that’s perfect for family gatherings, sick days, or even a cozy night in.