Roasted Chicken and Fall Vegetable Soup

Serves 4


Roasted Vegetables

  • 3 cloves garlic, peeled
  • 1/2 small sweet potato, peeled and cubed
  • 2 cups peeled and cubed carrots
  • 2 cups peeled and cubed butternut squash
  • 1 red onion, quartered
  • 1/8 cup melted coconut oil
  • pinch of sea salt and cracked black pepper


  • 6 cups chicken stock
  • 2 cups cubed cooked chicken
  • 5 tsp. dried parsley
  • 1 tsp. dried thyme leaves
  • 1 tsp. dried oregano leaves
  • ½ tbs. sea salt
  • ½ tsp. cracked black pepper
  • ½ cup water
  • 2.5 cups baby spinach

Preheat oven to 425 degrees F. Roast the vegetables: Place the garlic and vegetables on a rimmed baking sheet. Drizzle on the coconut oil, sprinkle with the salt and pepper, and toss to combine. Roast for 20 minute, until the vegetables are tender. Meanwhile bring the chicken stock to a simmer in a large stockpot. Add the Chicken, herbs, salt, and pepper. Keep warm while the vegetables are roasting. Pick out the onion quarters from the pan of roasted vegetables and place them in a blender. Add half of the remaining vegetables to the soup, and place the other half in the blender. Puree the vegetables with the ½ cup of water. Add the vegetable puree and baby spinach to the soup. Simmer for 5 to 10 minutes, until the spinach is wilted and the sup is hot. Adjust the seasonings to taste.

Recipe adapted from Danielle Walkers. “Roasted Chicken and Vegetable Soup.” in Against All Grain. Gluten-free, Dairy-free, and Paleo Recipes to Make Anytime. pg. 86. Print.


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