Roast Chicken Vegetable Soup

Nothing is more satisfying than a pot full of old-school chicken soup. It’s a delicious way to squeeze the most meals possible out of a single chicken.

Simply roast the chicken, shred the meat and simmer the bones into broth.

Efficient and tasty! Bonus: you have a myriad of options when it comes to the grain (brown rice, wild rice, barley, wheat berries, rye, farro, etc.), the root veg (sweet potato, potato, parsnip, turnip, etc.) and the green vegetable (broccoli, peas, edamame beans, green beans, kale, Brussels sprouts or spinach). 

- SERVES 4 TO 6

For the roast chicken

A whole chicken (3 to 4 pounds/1.4 to 1.8 kg)

Salt and lots of freshly ground pepper

For the chicken broth

8 cups (2 L) or so of water

3 onions, coarsely chopped

1 head of garlic, cloves sliced

4 or 5 sprigs of fresh thyme

2 bay leaves

For the soup

2 onions, chopped

2 carrots, chopped

2 stalks of celery, chopped

½ cup (125 mL) of your favourite grain

2 to 3 cups (500 to 750 mL) of root vegetable cut into bite-size pieces

1 teaspoon (5 mL) of salt

Lots of freshly ground pepper

2 to 3 cups (500 to 750 mL) of green vegetable cut into bite-size pieces

1 tablespoon (15 mL) of chopped fresh thyme, sage, rosemary or oregano (or 1 teaspoon/5 mL dried)

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.

Place the chicken breast side up in a roasting pan. Season the chicken inside and out with salt and pepper. Roast until the chicken is lightly browned and an instant-read thermometer inserted in the thickest part of the thighs and breast registers at least 165°F (75°C), about 1 hour.

Remove the pan from the oven. Leave the chicken in the pan and with two pairs of tongs, pull the meat from the bones, shredding it into bite-size pieces and leaving it in the pan. Toss the bones into a large pot. Pour a cup (250 mL) or so of the measured water into the roasting pan and stir to dislodge and dissolve the flavourful drippings and dried bits in the bottom of the pan. Refrigerate the works.

Make the broth. Break the chicken bones into smaller pieces to nestle them easily in the pot. Add the onions, garlic, thyme, bay leaves and the remaining water. Bring to a furious boil, then immediately reduce the heat to a slow, steady simmer. Cover the pot tightly and simmer for an hour or so. Remove from the heat and rest for another half-hour or so. Strain the broth through a fine-mesh sieve into a large bowl.

Now make the soup. Rinse out the pot and return the broth to it. Add the onions, carrots, celery and your choice of grain and root vegetable. Season with salt and pepper. Bring to a furious boil, then immediately reduce the heat to a slow, steady simmer. Cook until the grains and vegetables are tender, about 45 minutes. Stir in the reserved chicken meat and juices. Add your choice of green vegetable and herb. Bring back to a simmer and cook until hot, another 5 minutes or so.