Name: Bowl Full - Roasted Chicken Minestrone Soup
Prep time: 5 min
Cook time: 35 min
Yield: 4-6
Ingredients: 1 tbsp olive oil; 8 medium sized chicken thighs (skin on, bone in); salt and pepper; 1 small onion, chopped; 3 stalks (ribs) celery, chopped; 3 carrots, peeled and chopped; 3 garlic cloves, minced; 2 bay leaves (fresh or dried); 6 sprigs fresh oregano; 12 fresh basil leaves; 1 tbsp tomato paste; 400 gram (28 oz) diced tomatoes OR 4 tomatoes on the vine, sliced crosswise and grated (discard skin); 5 cups (1 ltr) chicken stock; 1 x 330 ml (14 oz) can navy beans (or other small beans); 1 cup (145 grams) small tubed pasta; Finely grated parmesan to serve (optional)

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Roasted Carrot Soup with Za’tar is the direct result of me being that person in the grocery store buying giant bags of whatever produce is on sale. Produce that looks like it’s in prime condition of course. Loaded with carrots and feeling like getting cozy with a bowl, I’m pretty sure my decision tree was on track the day I made this. Carrots are always used as a flavour booster in braised or stewed dishes so why not have a flavour packed bowl of soup? Topped with a small dollop of yogurt and sprinkled with za’tar, I’m going to stay cozy with a bowlful of this Roasted Carrot Soup with Za’tar for many days to come.

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Suddenly, it smells like Fall when I open the front door each morning. The scent of crisp air, with a hint of warmth for what the day might bring. These are the days where I can quickly fall down memory lane and recall wearing a jacket to school each morning, only to shed it for lunch and the walk home (yes, I’m that old where I walked to and from school each day). Fall and apples go hand in hand (when it’s not raining pumpkin spice everything) and there’s nothing that can beat a farm fresh apple in September. Since we went apple u-picking (see more details here) I wanted a savoury way to use up more of the Honeycrisp Apples we picked. I came up with this recipe for a Pork, Apple and Ale Pie. The pie innards are full of savoury Autumn flavours – filling ground pork, slightly sweet apples, bitter ale … it’s like you take Fall and throw it into a Shake-n-Bake bag, toss it around, and then put it inside some pie crust. And the crust! Herbs and mustard are added to the crust to play off the flavours on the inside and it’s SO flaky. The crust literally crumbles as your fork hits it. The aromas that came from the oven during cooking were filled with sage, beer, and leek, almost forcing me to crack another beer, open the window to let the cool evening air in, and sit back.

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Bowl Full – Roasted Chicken Minestrone Soup

September 19, 2016 by Samantha 10 Comments

Soups. Not the traditional type of comfort food we may think of, but I know that soup is my go-to comfort dish. Warmth, easy scents that can send me down memory lane and general ease of preparation make soup like a warm hug. Although we’re not quite out of summer, the thought of leaning over steaming hot liquid, wrapping my cold hands around the piping hot bowl, and inhaling the fragrant scents that seem to be welcomed breath have me craving soup regularly. Whether it’s a gourmet bowl of bisque or the ubiquitous red and white can of soup, they both have a way of grounding me unlike any other dish. This is another Canadian Food Creatives Collaboration with 9 Autumn Soups to send a bowlful of warmth your way. I made Roasted Chicken Minestrone as my contribution – a one pot meal that is ready to compensate for those colder, shorter days ahead. Big thanks to Diana of 365 Days of Easy Recipes for hosting!! Be sure to head to the end of this post to see all the soup recipes

The anticipation of eating is a wonderful experience. These days I’m making our dinners multiple hours in advance of suppertime and I often find myself literally wanting to dive in head first into these dishes. The house smells amazing. The kids want to know exactly what it is that I’m taking photos of (usually when I take photos it means the food is extra good, or as one of my twins says “this supper is extra yummy to me mommy”). And I can’t wait to see if all the recipe testing, planning, and effort has paid off. Making this Roasted Chicken Minestrone Soup, filled with fresh vibrant herbs was a pleasure … although the wait felt significant.

Up until recently, soups haven’t had much time at our supper table. Having very small children has limited the amount of soup I make due to the temperature (way too hot for them) and the difficulty of eating it (balancing thin liquids on a smaller spoon). I tried serving it at a cooler temperature in a cup for them to drink, but they still weren’t into it. This dish was much more successful. In large part because it was whole pieces of chicken and pasta – more stew-like, making it way easier for them to eat. I’m hoping that soup becomes a much more frequent dish for us as it’s easy to prepare in advance and make large batches of … making my life way easier. Don’t forget to scope out all the Autumn Soup recipes at the end of this post!

Do your kids like soup? Tell me your secrets! I need a gateway for the colder seasons ahead.

Nutrition

Calories

2089 cal

Fat

25 g

Carbs

371 g

Protein

114 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Samantha

Yields 4-6

Bowl Full - Roasted Chicken Minestrone Soup

Fall forward into colder and shorter days with a comforting bowl of Roasted Chicken Minestrone Soup - one pot meal!

5 minPrep Time

35 minCook Time

40 minTotal Time

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Ingredients

1 tbsp olive oil
8 medium sized chicken thighs (skin on, bone in)
salt and pepper
1 small onion, chopped
3 stalks (ribs) celery, chopped
3 carrots, peeled and chopped
3 garlic cloves, minced
2 bay leaves (fresh or dried)
6 sprigs fresh oregano
12 fresh basil leaves
1 tbsp tomato paste
400 gram (28 oz) diced tomatoes OR 4 tomatoes on the vine, sliced crosswise and grated (discard skin)
5 cups (1 ltr) chicken stock
1 x 330 ml (14 oz) can navy beans (or other small beans)
1 cup (145 grams) small tubed pasta
Finely grated parmesan to serve (optional)

Instructions

Preheat oven to 400° F.
Heat olive oil over medium-high heat in a large dutch oven or large casserole dish (any dish that is large and ovenproof).
Sprinkle both sides of chicken thighs with salt and pepper. Place chicken skin side down and cook until well browned, approximately 5-7 minutes per side. Remove from pan and set aside . (This may need to be done in batches).
Add onion, celery, carrots and garlic. Season with salt and pepper. Cook, stirring occasionally for 5-7 minutes, or until starting to soften. Add tomato paste and cook, stirring the entire time, until paste is coating vegetables. Add bay leaves, oregano, basil, diced tomatoes, chicken stock,beans and pasta. Bring to a boil and return chicken to pot, skin-side up and place in oven. Cook for 15-20 minutes or until the chicken is cooked through.

https://www.mykitchenlove.com/roasted-chicken-minestrone-soup/