How To Make Roasted Veggies & Chicken Soup

Preheat the oven to 400°F (200°C).

In a bowl, toss the mixed vegetables with olive oil, salt, pepper, garlic powder, and onion powder.

Spread the seasoned vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

In a large pot, add the diced chicken breast and cook over medium heat until browned, about 5-7 minutes.

Add the roasted vegetables to the pot with the chicken.

Pour in the chicken broth and water, then add thyme, basil, and bay leaf.

Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.

Remove the bay leaf before serving.

Taste and adjust seasoning if necessary.

Serve hot.

Equipment Needed

Spice Level:

Dietary