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Why You'll Love This hearty onepot chicken and spinach soup with roasted winter vegetables
- Easy to Make: This recipe is incredibly simple, requiring just one pot and about 30 minutes of active cooking time.
- Customizable: You can use any combination of winter vegetables you like, making it a great way to use up leftovers and reduce food waste.
- Nourishing: This soup is packed with protein, vitamins, and minerals, making it a healthy and satisfying meal option.
- Comforting: There's nothing quite like a warm, comforting bowl of soup to brighten up a chilly day.
- Make-Ahead: This recipe can be made ahead of time, making it perfect for meal prep or busy weeknights.
- Freezer-Friendly: You can freeze this soup for up to 3 months, making it a great option for batch cooking.
- Cost-Effective: This recipe is incredibly budget-friendly, using affordable ingredients and reducing food waste.
- Delicious: This soup is incredibly flavorful, with a rich, savory broth and tender, juicy chicken and vegetables.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, winter vegetables such as carrots, potatoes, and onions, chicken broth, diced tomatoes, and fresh spinach. The chicken provides lean protein, while the winter vegetables add natural sweetness and texture. The chicken broth and diced tomatoes create a rich, savory broth, and the fresh spinach adds a burst of freshness and nutrients. When selecting ingredients, choose fresh, high-quality options whenever possible, and consider using organic or locally sourced produce for the best flavor and nutrition.
How to Make hearty onepot chicken and spinach soup with roasted winter vegetables
Preheat your oven to 425°F (220°C). Chop the winter vegetables into bite-sized pieces and toss with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the chicken breast or thighs to the pot and cook until browned on all sides, about 5-7 minutes. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
Add the roasted winter vegetables and diced tomatoes to the pot. Stir to combine and simmer for an additional 10-15 minutes, or until the vegetables are tender and the soup has thickened slightly.
Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes. Season the soup with salt and pepper to taste, and serve hot.
Serve the soup hot, garnished with additional spinach leaves and a sprinkle of grated Parmesan cheese, if desired.
Tips for Perfect Results
Using a high-quality chicken broth will make a big difference in the flavor of your soup. Consider making your own broth from scratch or using a store-bought option that is low in sodium and made with wholesome ingredients.
The winter vegetables should be tender but still crisp. Avoid overcooking them, as this can make the soup mushy and unappetizing.
Adding the spinach at the end of cooking time helps preserve its nutrients and flavor. Stir it in just before serving, and cook until wilted.
Using fresh herbs, such as parsley or thyme, can add a bright, fresh flavor to your soup. Consider adding a few sprigs to the pot during the last 10 minutes of cooking time.
Don't be afraid to experiment with different winter vegetables, such as sweet potatoes, parsnips, or turnips. Each will add its own unique flavor and texture to the soup.
Consider serving the soup with a side of crusty bread or a green salad for a filling and satisfying meal.
This soup freezes beautifully, making it a great option for meal prep or batch cooking. Simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months.
When reheating the soup, be careful not to overheat it, as this can cause the vegetables to become mushy. Reheat the soup over low heat, stirring occasionally, until warmed through.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the pot to prevent overcooking.
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Not Roasting the Vegetables:
Fix: Roasting the vegetables before adding them to the soup brings out their natural sweetness and adds depth of flavor. Don't skip this step!
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Not Using High-Quality Broth:
Fix: Using a high-quality chicken broth makes a big difference in the flavor of your soup. Consider making your own broth from scratch or using a store-bought option that is low in sodium and made with wholesome ingredients.
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Overcrowding the Pot:
Fix: Cook the soup in batches if necessary, to prevent overcrowding the pot. This will help prevent the vegetables from becoming mushy and the soup from becoming too thick.
Variations & Substitutions
Replace the chicken with additional winter vegetables, such as sweet potatoes or parsnips, and use a vegetable broth instead of chicken broth.
Replace the traditional pasta with gluten-free pasta or zucchini noodles, and use a gluten-free broth.
Add some heat to your soup by adding diced jalapenos or red pepper flakes. You can also add some spicy sausage, such as chorizo or Italian sausage, for added flavor.
Add some cream or coconut milk to your soup to give it a rich and creamy texture. You can also add some grated cheese, such as Parmesan or cheddar, for added flavor.
Use a low-sodium broth and limit the amount of salt you add to the soup. You can also use salt-free seasoning blends to add flavor without adding salt.
Replace the chicken with tofu or tempeh, and use a vegan broth. You can also add some nutritional yeast to give the soup a cheesy flavor.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the soup to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 3 days. Reheat the soup over low heat, stirring occasionally, until warmed through.
The soup can be frozen for up to 3 months. Cool the soup to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer. Reheat the soup over low heat, stirring occasionally, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Cool the soup to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer. Reheat the soup over low heat, stirring occasionally, until warmed through.
Is this soup gluten-free?
This soup is gluten-free, but be sure to check the ingredients of your chicken broth and tomatoes to ensure they are gluten-free. You can also use gluten-free pasta or zucchini noodles as a substitute.
Can I use different types of protein?
Yes, you can use different types of protein such as beef, pork, or tofu. Simply adjust the cooking time and method according to the protein you choose.
Can I add other vegetables to the soup?
Yes, you can add other vegetables to the soup such as diced bell peppers, chopped kale, or sliced mushrooms. Simply adjust the cooking time according to the vegetable you add.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the pressure cooker and cook for 10-15 minutes.
How do I reheat the soup?
You can reheat the soup over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, but be careful not to overheat it.
hearty onepot chicken and spinach soup with roasted winter vegetables
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 medium potatoes, peeled and chopped
- 4 cups chicken broth
- 1 cup frozen spinach, thawed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Roast the winter vegetables. Preheat the oven to 425°F (220°C). Toss the chopped carrots, celery, and potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
- Step 2: Sauté the onion and garlic. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 3: Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 4: Add the chicken broth and thyme. Pour in the chicken broth and add the dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- Step 5: Add the roasted vegetables and spinach. Add the roasted winter vegetables and frozen spinach to the pot. Stir to combine and cook until the spinach is wilted.
- Step 6: Return the chicken to the pot and simmer. Return the chicken to the pot and simmer for an additional 5-10 minutes, or until the chicken is cooked through and the soup is heated through.
- Step 7: Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the soup cool completely, then refrigerate or freeze for later use.
- Make ahead: The roasted winter vegetables can be prepared up to a day in advance.
- Substitution: Swap the chicken breast for chicken thighs or a combination of both.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add other winter vegetables, such as parsnips or turnips, to the soup for added flavor and nutrition.
- Leftover idea: Use leftover soup as a base for a creamy soup by adding heavy cream or coconut milk.
