Recipe

Roasted-Veg Chicken Soup

A rich, savory, weeknight-friendly soup with deep roasted flavor, tender bites, and a silky broth you will want to sip straight from the bowl.

By Matt Campbell

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4.9

A steaming bowl of rich, dark golden soup with tender shredded chicken, carrots, celery, and herbs, photographed on a wooden table with a spoon nearby

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Some soups are just warm. This one is rich. The kind of rich that makes you go quiet for a second because the broth tastes like you did something fancy, even if you whipped it up from scratch on a Tuesday.

This is my ultimate best soup recipe: a cozy chicken and vegetable soup with a deeply savory backbone from roasted vegetables, tomato paste, and a little soy sauce or Worcestershire for that stealthy, why-is-this-so-good punch. It is approachable, flexible, and built for real life. You can keep it classic, add noodles or rice, or turn it into a meal-prep hero that only gets better tomorrow.

A pot of soup simmering on a stovetop with vegetables and shredded chicken visible in the broth

Why It Works

Roasting the vegetables first builds a deep, savory base fast and adds a subtle sweetness without adding sugar.
Tomato paste gets cooked down until it turns brick red, which unlocks a richer, almost roasty flavor in the broth.
A small umami booster like soy sauce or Worcestershire makes the whole pot taste more “restaurant” with zero drama.
Finished with acid (lemon or vinegar) so the flavors pop instead of tasting flat or heavy.
Optional creamy finish with a little butter or cream, so you can choose “light and brothy” or “silky and luxurious.”

Yield: Serves 6, makes about 8 cups (depending on how brothy you like it).

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator: Cool soup quickly, then store in airtight containers for up to 4 days (food-safety guidance). For best quality, enjoy within 3 days.

Freezer: Freeze for up to 3 months (best quality). Leave a little space at the top of the container because soup expands as it freezes.

Best practice if you add noodles or rice

For the best texture, cook noodles or rice separately and add to each bowl. They can get overly soft if they sit in the soup.
If you already added them, no worries. Just reheat gently and add a splash of broth or water to loosen.

Reheating tips

Stovetop: Warm over medium-low until steaming, stirring occasionally.
Microwave: Use a larger bowl than you think you need, cover loosely, and heat in 60 to 90 second bursts, stirring in between.
Temperature check: Reheat leftovers until they reach 165°F (74°C).

Common Questions

How do I make this soup taste richer without adding more salt?

Add one of these: a squeeze of lemon, a teaspoon of vinegar, a spoonful of tomato paste cooked down in the pot, or a small knob of butter at the end. Brightness and fat make “rich” happen even when sodium stays steady.

Can I make it in a slow cooker?

Yes. Roast the vegetables first for best flavor, then add everything except the lemon or vinegar and any dairy. Cook on low 6 to 7 hours or high 3 to 4 hours, or until the chicken reaches 165°F. Shred the chicken, then finish with acid and optional cream. (Tip: chicken breasts can dry out faster on high, so choose low if you can.)

What is the best chicken to use?

Chicken thighs stay extra tender and forgiving. Chicken breast works too. If you want the easiest version, use shredded rotisserie chicken and add it near the end so it does not overcook.

My soup tastes flat. What do I do?

Try this order: (1) splash of soy sauce or Worcestershire, (2) squeeze of lemon or splash of vinegar, (3) pinch of salt, (4) a few grinds of black pepper. Taste after each step. Do not panic-season all at once.

Can I make it gluten-free?

Yes. Use gluten-free broth and swap soy sauce for tamari or coconut aminos. If using Worcestershire, choose a gluten-free brand or skip it. Skip noodles or use gluten-free pasta cooked separately.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy soup pot (5 to 7 quarts)
Sheet pan for roasting vegetables
Wooden spoon or heat-safe spatula
Chef’s knife and cutting board
Measuring spoons
Ladle

I have a soft spot for soups that feel like you did a lot more work than you actually did. This one started as my “use what is in the fridge” pot: a few sad carrots, half an onion, and chicken I needed to cook. Then I roasted the vegetables on a whim because I wanted crisp edges and deeper flavor. That one move changed everything. Now it is the soup I make when friends are coming over, when someone feels under the weather, and when I want my kitchen to smell like I have my life together.