Roasted Chicken and Vegetable Soup

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.

Ingredients Nutrition


  1. Place water in a large pot. Add the chicken base and stir well.
  2. Add all vegetables and turn on medium heat, bringing to a boil.
  3. Turn down to a simmer.
  4. Cook for about 30 minutes add seasoning and bring back to a boil.
  5. Dump in pasta and cook till tender/firm.
  6. Add the diced chicken and cook about 5 more minutes.
  7. Freezes well.
Most Helpful

This is delicious! I used zucchini instead of the red pepper becaust it was handy. I also used large elbows instead of the cavatappi. Great recipe that you can have fun playing with.

VLizzle September 19, 2009

Excellent flavour in this soup and easy to prepare. I loved it. I bought a new electronic chopper and tried it out on this recipe and wished I wouldn't have since it made all the veggies WAY too small so I was getting bits of veggie in every single bite. Nonetheless, you want the veggies chopped (carrots sliced) not pulverized but no matter, this was outstanding and one I will make again. I halved the recipe and it still made a ton. I cooked the pasta on the side and dropped it into each bowl since I knew I'd be freezing some and didn't want it to get starchy. Thanks for this one. I truly think the poultry seasoning made the flavor in this dish. I've never seen it put in chicken soup before. Loved it.

RedVinoGirl January 09, 2009

This soup was pretty tasty. I couldn't add any pasta, since I was making this soup for a wheat-allergic family member. It was still very good. Thanks for the recipe.

jnpj March 04, 2008