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Healing Roast Chicken and Vegetable Soup

Prep time:

40 minutes

Cooking time:

40 - 60 minutes


8 - 10 (plus leftovers)

  • 1 whole free range chicken

  • Oil to coat

  • Seasoning of choice

  • 4 grated carrots

  • 2 grated potatoes

  • 1 packet sliced green beans

  • 2 grated zucchini

  • 2 celery stalks

  • Organic, low sodium chicken stock

  • water

  1. Pre-heat oven to 475 °F.

  2. Coat chicken with avocado oil and season.

  3. Place in an oven-proof dish with a lid and set the oven timer to 20 minutes and bake.

  4. Reduce oven temperature to 325 °F, set timer for 40 minutes and bake.

  5. Wash and prepare vegetables and place in a large pot on the stove.

  6. Add chicken stock and water to cover and boil for 25-30 minutes.

  7. Remove chicken from the oven and take the lid off and add about a cup of water to the chicken drippings at the bottom of the pan.

  8. Turn oven to broil and return the chicken to the oven to get the skin crisp. This gives the soup a wonderful, roast chicken flavour, as opposed to bland boiled chicken.

  9. Watch the chicken carefully and remove when skin is slightly brown and crisp.

  10. Cut as much of the chicken as you would like into the cooked vegetables. You can even add the drumstick bones to the soup for additional flavor and nutrients.

  11. Add the drippings from the bottom of the roasting pan to the soup.

  12. If you have any leftover chicken meat, store in an airtight container to add to salads or vegetables in the days ahead.

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