It’s soup season which also means it’s cold and flu season as well–oh joy! But it’s alright, this recipe will help get us through it. This recipe’s feature is the roasting chicken. Roasting a whole fryer chicken in the oven at a low temperature results in fall apart tender meat every time. The rest of the soup ingredients cook alongside the roasting chicken at a low temperature until both are ready to be combined at the end. It’s a match made in soup heaven!
There is a hefty dose of veggies in every bowl, namely bell peppers, spinach and carrots to name a few. The balsamic vinegar adds a hint of tangy and sweet to the broth. Use homemade chicken or vegetable stock for this, especially if you’re feeling under the weather as it will help kick your cold faster. I used brown rice but you can substitute in noodles, quinoa, pearl couscous or just a crunchy baguette for dunking. Whatever floats your boat–it will likely be delish. As always, I like to cook my starch separate (especially if it’s rice) and add a serving to each bowl just before eating. It really helps preserve that valuable broth for dinner the next day. If you miss the flavor of the soup in the rice, cook the rice in chicken stock instead of water. I garnished each bowl with shaved parmesan from the rind but a savory romano cheese would be perfect as well.
Roasted Chicken, Rice & Vegetable Soup
A perfect cold weather chicken soup full of comforting veggies and flavor.
For the chicken:
- 1 whole chicken 4-5 lb.
- 1 tbsp Lemon Pepper seasoning
- 2 tsp garlic powder
- 1 tbsp olive oil
For the soup:
- 3 tbsp butter
- 1 yellow onion chopped
- 3 bell peppers yellow or red, diced
- 5 carrots diced
- 5 celery diced
- 1 tbsp thyme dried
- 1 tbsp oregano dried
- 1 tsp red pepper flakes
- 4 cloves garlic minced
- 5 handfuls fresh spinach diced
- 15 to 16 cups chicken or vegetable stock
- 3 cans tomato paste 6 oz. cans
- 2 tsp Lemon Pepper seasoning
- 1 tbsp balsamic vinegar
- 6 servings cooked brown or white rice 1/2 cup dry = 1 serving
- 6 servings shaved parmesan for garnish
- salt and pepper to taste
Preheat the oven to 325F. In a glass pan, add the chicken and cover in olive oil, lemon pepper seasoning, and garlic powder. Cover with foil and cook 2 to 2 1/2 hours or until the internal temperature reads 170F.
While the chicken is cooking, add butter, onions, carrots, celery, bell peppers and garlic to a large 6 qt. stock pot. Cover and cook until softened about 7 minutes.
Stir in the oregano, thyme, pepper flakes, lemon pepper seasoning. Cook 1 minute until fragrant.
Stir in the balsamic vinegar and tomato paste. Cook another minute until the paste has melted.
Stir in the broth. Turn up the temperature until the soup reaches a low simmer and then turn it down to the lowest heat setting.
You can add the spinach now or you can wait until the last half hour of cooking. I prefer adding it in at this stage. Cook for about 2 to 2 1/2 hours. Taste and adjust seasoning.
During the last 15 minutes, cook the rice as directed on the package.
When the chicken is done, remove from the oven and let rest for about 10 minutes.
When the chicken has cooled, shred the meat with a pair of forks and remove the skin.
Combine the chicken with the soup, stir to combine. Cook another 5 minutes or so.
Ladle a serving of rice into individual bowls and pour in the soup, stir to combine. Garnish with parmesan or romano cheese.