Leftover Roast Chicken Soup with Roasted Vegetables

Roasted Chicken Soup in a rustic blue bowl set on a wooden tray on a wooden table

This Roast Chicken Soup uses leftovers to create a hearty meal filled with nutritional vegetables. Create a crowd-pleasing meal from last night's leftovers that has comfort written all over it.

Roast chicken is an almost effortless dish to prepare and always satisfies a hungry crowd. I like to roast mine perched atop a bed of root vegetables. The vegetables rest in a little white wine and chicken stock bath. The juices from the bird drip down into the pan and infuse the root vegetables. This technique results in tender and flavorful vegetables. While the chicken is thoroughly enjoyed by all, there are always leftovers. We usually end up with the dark meat hidden between the bones, the underside of the bird and even some white breast meat. Not to mention – save the entire carcass to make bone broth!

This Roast Chicken soup is the solution to using up all of the extra vegetables as well as the leftover chicken. It's a hearty soup and will warm your body right up on a cold day. If your family devours the meat from the roast chicken then you may need to add in a few extra chicken breasts, but since I cook for a family of 2.5 we always have leftovers. We like to serve it with this Moroccan Chicken Salad but I leave the chicken off since the soup is like a meal in itself.

Roasted Chicken Soup in a rustic blue bowl set on a wooden tray on a wooden table
Roasted Chicken Soup in a rustic blue bowl set on a wooden tray on a wooden table



Leftover Roast Chicken Soup with Roasted Vegetables


Cuisine: American

Category: Dinner


  • 2 garlic cloves, minced
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed*
  • ½ yellow onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock, store-bought or homemade
  • 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups baby spinach

*For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups


  1. Preheat oven to 425 degrees F.
  2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
  6. Adjust seasonings to your taste.

Keywords: roast chicken, soup, gluten free, against all grain, paleo, clean eating, chicken soup, comfort food, cold weather