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Why You'll Love This cozy onepot chicken and kale soup with roasted winter vegetables
- Easy to Make: This recipe is made in one pot, which makes it easy to prepare and clean up.
- Nourishing and Delicious: The combination of chicken, kale, and roasted winter vegetables is a great way to get in some essential nutrients and vitamins.
- Customizable: You can customize this recipe to your taste by adding your favorite spices or vegetables.
- Perfect for Meal Prep: This soup is perfect for meal prep because it can be made in large batches and refrigerated or frozen for later use.
- Comforting and Warm: This soup is the perfect comfort food for a cold winter's night.
- Great for Leftovers: This soup is great for using up leftover vegetables and chicken.
- Can be Made in Advance: This soup can be made ahead of time and refrigerated or frozen for later use.
- Perfect for a Crowd: This recipe makes a large batch of soup, making it perfect for feeding a crowd.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, roasted winter vegetables, chicken broth, and diced tomatoes. The chicken provides lean protein, while the kale adds a boost of vitamins and antioxidants. The roasted winter vegetables add natural sweetness and texture, while the chicken broth and diced tomatoes provide a rich and flavorful base for the soup. When selecting these ingredients, choose fresh and organic options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the kale, choose curly or lacinato kale for the best flavor and texture. For the roasted winter vegetables, choose a variety of colorful vegetables such as carrots, Brussels sprouts, and sweet potatoes.
How to Make cozy onepot chicken and kale soup with roasted winter vegetables
Preheat the oven to 425°F (220°C). This will be used to roast the winter vegetables.
Chop the winter vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 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 and cook 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 another tablespoon of olive oil to the pot. Add the chopped onions and cook until they are softened and translucent, about 5 minutes.
Add the minced garlic and chopped kale to the pot. Cook until the kale is wilted, about 2-3 minutes.
Add the chicken broth and diced tomatoes to the pot. Stir to combine and bring the mixture to a boil.
Add the cooked chicken and roasted vegetables to the pot. Stir to combine and reduce the heat to low. Simmer the soup for 10-15 minutes, or until the flavors have melded together and the soup has thickened slightly.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese.
Tips for Perfect Results
Using high-quality ingredients will make a big difference in the flavor and texture of the soup. Choose fresh and organic options whenever possible.
Make sure to not overcook the vegetables, as they can become mushy and unappetizing. Roast them in the oven until they are tender and lightly browned.
Choose curly or lacinato kale for the best flavor and texture. These types of kale are less bitter and have a more delicate texture than other varieties.
Add the garlic and kale to the pot at the right time to avoid overcooking them. Cook the garlic for 1-2 minutes, or until fragrant, and the kale for 2-3 minutes, or until wilted.
Season the soup with salt and pepper to taste. You can also add other spices or herbs to taste, such as dried thyme or rosemary.
Serve the soup with crusty bread for a satisfying and filling meal. You can also serve it with a side salad or a green salad for a lighter option.
Make the soup ahead of time and refrigerate or freeze it for later use. This is a great option for meal prep or for making a large batch of soup to feed a crowd.
Customize the soup to your taste by adding your favorite spices or vegetables. You can also add other protein sources, such as cooked sausage or bacon, for added flavor and texture.
Common Mistakes to Avoid
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Overcooking the Vegetables:
Fix: Make sure to not overcook the vegetables, as they can become mushy and unappetizing. Roast them in the oven until they are tender and lightly browned.
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Not Using High-Quality Ingredients:
Fix: Using high-quality ingredients will make a big difference in the flavor and texture of the soup. Choose fresh and organic options whenever possible.
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Not Seasoning the Soup to Taste:
Fix: Season the soup with salt and pepper to taste. You can also add other spices or herbs to taste, such as dried thyme or rosemary.
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Not Serving with Crusty Bread:
Fix: Serve the soup with crusty bread for a satisfying and filling meal. You can also serve it with a side salad or a green salad for a lighter option.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the soup for an extra kick of heat.
Use different types of protein, such as cooked sausage or bacon, for added flavor and texture.
Add some heavy cream or coconut cream to the soup for a creamy and rich texture.
Use different types of kale, such as curly or lacinato kale, for a different flavor and texture.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Make sure to keep it covered and away from direct sunlight.
The soup can be stored in the refrigerator for up to 5 days. Make sure to keep it covered and refrigerated at a temperature of 40°F (4°C) or below.
The soup can be frozen for up to 3 months. Make sure to keep it in airtight containers or freezer bags and label them with the date and contents.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. The soup can be made up to 2 days in advance and stored in the refrigerator or freezer. Simply reheat it when you're ready to serve.
Can I use different types of protein?
Yes, you can use different types of protein, such as cooked sausage or bacon, for added flavor and texture. Simply cook the protein according to your recipe and add it to the soup.
Can I add other spices or herbs to the soup?
Yes, you can add other spices or herbs to the soup, such as dried thyme or rosemary, for added flavor. Simply add the spices or herbs to the pot during the last 10-15 minutes of cooking.
Can I serve the soup with something else?
Yes, you can serve the soup with something else, such as crusty bread or a side salad. Simply serve the soup hot, garnished with chopped fresh herbs or a sprinkle of grated cheese.
Can I freeze the soup for later use?
Yes, you can freeze the soup for later use. Simply cool the soup to room temperature, then transfer it to airtight containers or freezer bags and label them with the date and contents. The soup can be frozen for up to 3 months.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
cozy onepot chicken and kale soup with roasted winter vegetables
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large butternut squash, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cups chopped kale
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Toss the chopped carrots, potatoes, and butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until the vegetables are tender.
- Sauté the onion and garlic. In a large pot or Dutch oven, 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.
- Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the roasted vegetables, chicken broth, thyme, salt, and pepper. Add the roasted vegetables, chicken broth, thyme, salt, and pepper to the pot. Stir to combine.
- Return the chicken to the pot and simmer. Return the chicken to the pot and bring the mixture to a simmer. Reduce the heat to low and let cook for 10-15 minutes, or until the chicken is cooked through.
- Stir in the kale. Stir in the chopped kale and let cook until wilted, about 2-3 minutes.
- Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with additional kale if desired.
Recipe Notes
- Storage tip: Let the soup cool completely, then refrigerate or freeze for later use.
- Make ahead: The roasted vegetables can be made ahead of time and stored in an airtight container in the refrigerator for up to 24 hours.
- Substitution: Swap the chicken for turkey or beef, if desired.
- Pro tip: Use a high-quality chicken broth for the best flavor.
