Herbed Chicken Soup

Herb Roasted Chicken SoupAny time is probably good for chicken soup but when you’re ill, it’s even better. It’s that time of year and our household has (thankfully?) gone through it. There’s a really nasty cold bug that’s going around this year and it certainly hit us hard. Even if you’re feeling crummy, this is a recipe you’ll be able to do to make you feel better and not sap all your energy.

This recipe will be enough for a family of four and can usually be made with ingredients on-hand. The wonderful thing about it is, most of the work happens in either the oven or the pot and you can use pretty much anything for ingredients you have on-hand – fresh or frozen. What we have in the recipe are suggestions only. Use what makes you feel good.



Herbed Chicken Soup

Prep Time: 10 minutes

Cook Time: 60 minutes

Servings: 6 portions

Herbed Chicken Soup

It's surprising how little time it takes to prep then shred/rough chop the chicken before putting into the pot for final cooking.


  • 4 chicken breasts (could use a whole chicken or 8 chicken thighs)
  • 3 large carrots, rough chopped
  • 3 celery sticks, rough chopped
  • 4 or 5 large mushrooms, sliced
  • 1 large red bell pepper, rough chopped
  • 1 small onion, diced
  • 1 small/medium potato (skin on), diced
  • 2 cups frozen peas
  • 2 cups frozen corn
  • 2 tbsp Italian seasoning/herbs
  • 1 tsp pepper (whatever you have on hand)
  • 1 tsp salt
  • 3 tbsp olive oil
  • 3 tbsp vegetable or chicken stock concentrate & 2 L water or 2 L preprepared stock
  • 2 cups uncooked pasta or rice (again, whatever you have on hand)

Preheat your oven to 375 F. If you're low on energy and want to further minimize prep, you can use all frozen veg if you don't have nor want to use fresh.

Place your chicken breasts in an oven and stove-top safe pot.

Drizzle about a tablespoon of the olive oil over the chicken and bottom of the pot.

Well coat the chicken with most of your herb mixture (or use a combination of basil, oregano, rosemary, thyme, savory and or sage to suit your taste) before placing the vegetable into the pot on top of and around the chicken.

Drizzle the rest of the olive oil over the ingredients along with the pepper, salt & rest of the herb mixture.

Put the lid on it and put it in the oven for about an hour. If doing a whole chicken it will take about 1.5 to 2 hours to cook fully.

After about 40 minutes, pull the lid off and allow to brown/roast for the final 15 to 20 minutes.

Pull the pot out of the oven, remove the chicken and place on the stove top over medium heat.

Add your stock or concentrate & water then put your pasta or rice in.

If you have bones in the chicken or chicken thighs, remove before shredding or rough chopping to go back in the pot.

Allow to cook for 20 to 30 minutes before serving.

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