It’s fall. The weather is crisp, leaves are turning, and kids are headed back to school. There’s nothing better to warm you up like a hearty bowl of soup.
Chunky Root Vegetable and Chicken Chili Soup
Course: Dinner, LunchCuisine: American8 to 12
servings45
minutes2
hoursIngredients
1 to 2 whole roasted Chickens, pulled and shredded. (One chicken is more than enough for soup. I used two rotisserie chickens for a heartier meal with a heavy chicken to veggie & liquid ratio.
64 ounces Chicken Bone Broth (the flavorful high protein kind)
1 large Onion, peeled and chopped
1 Kohlrabi, peeled and chopped
1 Rutabaga, peeled and chopped
4 to 6 large Carrots, chopped
1 bunch Celery, chopped
10 Cremini Mushrooms, cut into 1/6th pieces
4 to 6 Garlic Cloves, pressed
3 to 4 tablespoons Olive or Sunflower oil
3 tablespoons Onion Festival spice blend
3 tablespoons Momma’s Chili Powder
Additional Salt to taste (optional)
Directions
- Roast chicken at 350 for about an hour until internal temperature reaches 165, let cool while you chop and get the veggies started, then pull and shred. Reserve juices.
- Clean and chop veggies into bit size chunks
- Press Garlic
- Toss vegetables, spices and garlic with oil in large dutch oven. I used a 5 1/2 quart Le Creuset size 26 and it was filled to the brim once I added the chicken
- Sautee vegetable over medium heat for 5 to 6 minutes to allow the garlic and spices to bloom
- Add reserved juices from roasting chicken and 64 ounces of chicken stock and simmer for about 35 minutes until root vegetables are tender
- Add pulled chicken, simmer for another 5 minutes, remove from heat and let stand 10 to 15 minutes prior to serving. Add salt to taste if desired.
Notes
- Meal Prep and RV Life tip – Soup refrigerates and freezes well for easy heat and eat meals later. I had one serving for lunch and portioned out 7 additional to go in the freezer for later.
- Makes 8 full meal portions, or up to 12 smaller portions for having with a salad or sandwich.
