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Herb-Infused Chicken and Roasted Vegetable Soup Recipe

Name: Herb-Infused Chicken and Roasted Vegetable Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 Whole Chicken (about 3-4 pounds); 2 Carrots; 1 Large Onion; 1 Red Bell Pepper; 1 Yellow Bell Pepper; 1 Bulb of Garlic, Plus 2 Cloves; 4 Sprigs of Rosemary; 4 Sprigs of Basil; 1 Tbsp Olive Oil; 6 Cups Chicken Broth; 1/2 Cup Heavy Cream; Salt and Pepper to taste

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This is a warm soup with chicken and roasted veggies. It has herbs like rosemary and basil. You cook chicken and veggies, then mix them in a pot with broth. It's yummy and good for cold days.

Ingredients

1 Whole Chicken (about 3-4 pounds)

2 Carrots

1 Large Onion

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Bulb of Garlic, Plus 2 Cloves

4 Sprigs of Rosemary

4 Sprigs of Basil

1 Tbsp Olive Oil

6 Cups Chicken Broth

1/2 Cup Heavy Cream

Salt and Pepper to taste

Method

Preheat your oven to 375°F (190°C).

Separate the cloves from one bulb of garlic, leaving them unpeeled, and place them on a sheet of kitchen foil. Drizzle with olive oil, wrap tightly, and roast in the oven for 45 minutes until soft.

While the garlic is roasting, peel and chop the carrots, onion, and bell peppers into bite-sized pieces.

Place the vegetables on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 30 minutes until they start to caramelize.

In a large pot, add the chicken broth and bring to a gentle simmer.

Squeeze the roasted garlic out of their skins and add to the simmering broth.

Finely chop the additional 2 cloves of garlic and add them to the pot along with the rosemary and basil leaves.

Place the whole chicken in the pot, making sure it's submerged in the broth. Cover and simmer for 1 hour.

Carefully remove the chicken from the pot and let it cool. Once cool enough to handle, shred the meat using two forks.

Add the roasted vegetables and shredded chicken back into the pot. Simmer for an additional 10 minutes.

Stir in the heavy cream and season the soup with salt and pepper to taste.

Serve the soup hot, garnished with extra basil leaves if desired.

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