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Why You'll Love This one pot chicken and spinach soup with roasted root vegetables
- Easy to Make: This recipe requires minimal effort and can be prepared in under an hour.
- Customizable: Feel free to add your favorite spices or vegetables to make it your own.
- Nutritious: This soup is packed with protein, vitamins, and minerals to keep you nourished and satisfied.
- One-Pot Wonder: Less cleanup and more time to enjoy your meal - what's not to love?
- Comforting: This soup is the perfect remedy for a chilly day or a bad mood.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep.
- Freezer-Friendly: Freeze individual portions for up to 3 months and enjoy a quick and easy meal whenever you need it.
- Delicious: The combination of tender chicken, flavorful roasted vegetables, and nutritious spinach is a match made in heaven.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, roasted root vegetables (such as carrots, celery, and onions), spinach, chicken broth, and your favorite spices. When selecting chicken, opt for boneless, skinless breast or thighs for tender and juicy results. For the roasted vegetables, choose a variety of colorful root vegetables to add natural sweetness and depth to the soup. Fresh spinach is essential for adding a burst of nutrients and flavor, so be sure to use it towards the end of cooking to preserve its texture. Chicken broth provides the base flavor of the soup, so use a high-quality, low-sodium broth for the best results. Finally, customize the soup to your taste with your favorite spices and herbs, such as thyme, rosemary, or bay leaves.
How to Make one pot chicken and spinach soup with roasted root vegetables
Preheat your oven to 425°F (220°C). Chop the root vegetables (carrots, celery, and onions) into bite-sized pieces and place them on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper, and toss to coat. Roast in the oven for 25-30 minutes, or until tender and lightly browned.
In a large pot or Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Add the chicken breast or thighs and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Reduce the heat to medium and add the chopped onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10-12 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add your favorite spices and herbs, such as thyme, rosemary, or bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
Add the roasted root vegetables and browned chicken back to the pot. Simmer for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes. Season the soup with salt, pepper, and a squeeze of lemon juice to taste.
Tips for Perfect Results
The flavor of your broth will directly impact the flavor of your soup, so use a high-quality, low-sodium broth for the best results.
The roasted vegetables should be tender but still crisp, and the spinach should be wilted but still vibrant. Avoid overcooking, as it can result in a mushy texture.
This recipe is a great base for experimentation, so feel free to add your favorite spices, herbs, or vegetables to make it your own.
Fresh spinach is essential for adding a burst of nutrients and flavor to the soup, so be sure to use it towards the end of cooking to preserve its texture.
You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or a quick weeknight dinner.
This soup freezes beautifully, so feel free to freeze individual portions for up to 3 months and enjoy a quick and easy meal whenever you need it.
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: Take the time to roast the root vegetables in the oven, as it adds a depth of flavor and texture to the soup that can't be replicated by simply sautéing them in the pot.
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Not Using Fresh Spinach:
Fix: Use fresh spinach leaves towards the end of cooking to preserve its texture and nutritional value. Frozen spinach can be used as a substitute, but it won't have the same vibrant flavor and texture.
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Not Seasoning to Taste:
Fix: Season the soup with salt, pepper, and a squeeze of lemon juice to taste, as this will bring out the natural flavors of the ingredients and add a bright, refreshing touch to the dish.
Variations & Substitutions
Replace the chicken with additional roasted vegetables, such as sweet potatoes or Brussels sprouts, and use a vegetable broth instead of chicken broth.
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat, or use spicy broth for added depth of flavor.
Add a squeeze of fresh lemon juice and a few cloves of minced garlic to the pot for a bright, refreshing flavor.
Stir in a tablespoon or two of heavy cream or half-and-half to add a rich, creamy texture to the soup.
Storage & Make-Ahead
This soup can be stored at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
Cool the soup to room temperature, then refrigerate it in an airtight container for up to 3 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
Cool the soup to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. To thaw, place the container in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
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, this soup freezes beautifully! Cool it to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. To thaw, place the container in the refrigerator overnight or thaw it quickly by submerging the container in cold water.
What can I use instead of chicken broth?
You can use vegetable broth or beef broth as a substitute for chicken broth. Keep in mind that the flavor will be slightly different, so you may need to adjust the seasoning accordingly.
Can I add other vegetables to the soup?
Yes, feel free to add your favorite vegetables to the soup! Some options include diced bell peppers, sliced mushrooms, or chopped kale. Just be sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
Is this soup gluten-free?
Yes, this soup is gluten-free, making it a great option for those with dietary restrictions. Just be sure to use gluten-free broth and check the ingredients of any store-bought spices or seasonings you use.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker! Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
one pot chicken and spinach soup with roasted root vegetables
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 2 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the root vegetables. Place the chopped carrots and potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
- Saute the onion and garlic. In a large pot, heat the remaining 1 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 1-2 minutes, until fragrant.
- Add the chicken and cook. Add the chicken to the pot and cook until browned on all sides and cooked through, about 5-7 minutes.
- Add the chicken broth, water, and thyme. Add the chicken broth, water, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- Add the roasted root vegetables and spinach. Add the roasted carrots and potatoes to the pot, along with the fresh spinach leaves. Stir to combine and cook until the spinach has wilted.
- Season and serve. Season the soup with salt and pepper to taste, then serve hot.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the roasted root vegetables and chicken up to a day in advance.
- Substitution: Swap the chicken breast for chicken thighs or a combination of both.
- Pro tip: Use fresh spinach leaves for the best flavor and texture.
- Variation: Add other roasted vegetables, such as Brussels sprouts or sweet potatoes, to the soup for added flavor and nutrition.
- Leftover idea: Use leftover soup as a base for a creamy soup, such as adding heavy cream or coconut milk.
