Sunday Afternoon Roasted Chicken Soup – the ultimate comfort food, elevated! (Whole30, Gluten-Free and Paleo-friendly)
This post is sponsored by Le Creuset®, but the opinions are my own.
Are you guys ready for the most amazing chicken soup you have ever tasted?!?
I am so excited to be partnering with Le Creuset® to help introduce their new colors and to share what makes me feel calm in the kitchen! Here is my favorite of their new colors – Meringue!
Isn’t she gorgeous!!!
When I think of being calm in the kitchen, my mind immediately goes to chicken — roasting it and making homemade soup. While I love a good weeknight dinner that takes 30 minutes, my favorite thing to do is make recipes that take all day. That have layers and layers of flavor. Chopping vegetables, being creative (while drinking a glass of wine – I don’t drink very much these days, but having a little glass of wine while I cook is a favorite indulgence of mine) and relaxing in the kitchen makes me feel calm and happy 🙂
So I am beyond excited to share this Sunday Afternoon Roasted Chicken Soup recipe with you guys – promise me you will make it sometime soon!! Especially if anyone you know is fighting a cold!
It combines two of my favorite recipes: roasted chicken and chicken soup!
So you are essentially roasting a chicken in your dutch oven first and then in that same pot and using that same roasted chicken, you are making some wickedly flavorful broth that will be the base of your soup! The depth of flavor is unreal!
Comfort food at its finest :). Can’t wait for you guys to make some!! And I can’t recommend Le Creuset enough – the quality of their products is simply amazing. If you are looking for a kitchen staple, a dutch oven is one of them and this one will last your forever. It is worth investing in, in my opinion!!
Happy Cooking, you guys!
What are the health benefits of chicken soup?
Chicken soup isn’t a folk remedy for illness for no reason! It’s high in proteins that help the immune system fight off infection; it’s a good source of vitamins and minerals (including B vitamins) which boost immunity and digestion; and don’t forget its positive emotional and psychological effects, which are proven to help shorten healing time!
So first we roast the turkey and then add in some water/broth….
After you strain it you will have this amazingly delicious liquid leftover!
Add in your soup ingredients…
This stuff is AMAZING!
Feel free to add some noodles if you want – I love the Jovial brand if you are gluten-free!
How to make roasted chicken soup:Print
The perfect recipe to make on a relaxing, cozy Sunday afternoon – it is seriously the BEST chicken soup recipe! Feel free to add noodles if you want!
- (1) 5-6 pound whole roasting chicken (de-thawed)
- 2 Tablespoons soft ghee (grass-fed butter, olive oil or vegan butter would work as well)
- 1 yellow onion, quartered
- 1 stalk celery, cut into 4–5 pieces
- 2 medium carrots, cut into 4 pieces each
- 1 head of garlic, cut of the top (or smash approx. 5–6 cloves)
- 1 sprig fresh rosemary
- 3–4 sprigs fresh thyme
- 1–2 fresh sage leaves
- 1 bay leaf
- 1–2 fresh sprig oregano
- 1 Tablespoon black peppercorn
- 8 cups chicken broth (you can also use 8 cups of water to make broth completely from scratch OR you could do 4 cups broth + 4 cups water. If you use broth your soup will only turn out that much richer. Just check your ingredients on the broth if concerned with Whole30)
- Shredded chicken
- 4 stalks of celery, sliced
- 6 medium-large carrots, peeled and sliced
- 1 sweet yellow onion, diced
- 1 bay leaf
- Optional: gluten-free noodles, diced parsnip, diced sweet potato, diced turnip
- Preheat oven to 375.
- Place chicken in 5 1/2 qt. Le Creuset Dutch Oven and rub all over with softened ghee
- Sprinkle with generous amounts of salt and pepper to coat.
- Place onion, carrots, celery and garlic around the chicken.
- Roast, uncovered, for 1.5 hours.
- Remove from oven and place on burner.
- Add broth (and/or water) and turn heat up to high.
- Add rosemary, thyme, sage, bay leaf, oregano, peppercorn.
- Bring to a boil and then reduce to a simmer and cover.
- Simmer (covered) as long as possible – if you used chicken broth I would suggest 2 hours – if you used water and broth I would suggest 3-4 hours – if you used all water I would suggest 4-6 hours.
- Remove chicken and set aside to cool slightly.
- Strain broth and discard the cooked vegetables.
- Place strained broth back in your dutch oven.
- Once chicken as cooled enough, remove all the meat and place it in the broth (Note: depending on how big your chicken is, feel free not use all the chicken if you feel the chicken-broth ratio is off. If you want a thicker, chunkier soup then use it all, but if you want more of a broth-based soup then reserve some of the chicken for another purpose.)
- Also feel free to keep the chicken bones to make bone broth!
- Once the chicken meat is back in the broth, add your onion, celery, carrots and bay leaf.
- Taste and add salt and pepper, to taste, a pinch at a time.
- This would also be the time to add any other ingredients you want (sweet potato, turnip, parsnip or noodles.
- Let simmer approx. 8-10 minutes or until your vegetables are cooked, but still firm.
- This is one of those recipes that you can adapt very easily to fit what you like! My preferred method is to roast with ghee, use broth, simmer on low 2 hours (but I have also only simmered for 30 minutes – 1 hour and it is still amazing!).
- Since the chicken is already fully cooked you can reduce the cooking time in Step 10 of the Broth Instructions to whatever works for you!
- Suggestion: you could add bone broth in Step 7 of Broth Instructions to make it extra gut-healing!
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