Creamy Roasted Chicken and Vegetable Soup

Marsha Gardner


I roast whole chickens quite often. I pour off all the pan drippings into a jar and keep the drippings in the freezer. The fat rises to the top, and the pan juices end up on the bottom. This stuff is like liquid gold! Vegetables roasted in chicken fat has to be one of the best things ever. Our grandmother's did know best.

★★★★★ 2 votes
1 Hr 15 Min


2 c
roasted chicken, chunked
1 large
onion, diced
3 medium
carrots, peeled and diced
celery stalks, diced
1 lb
mushrooms, sliced
4-5 sprig(s)
fresh thyme
2 Tbsp
chicken fat
3 Tbsp
butter, unsalted
4 oz
cream cheese, room temperature
2 c
3 c
chicken stock
bay leaf
kosher salt and freshly ground black pepper to taste


1Preheat oven to 400-degree.

Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked).

Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
2In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
3This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups