Soup is served! Yes, soup is my go-to dish when the temps drop and the rain won't seem to go away....  Plus having worked at Souper Jenny (some 15 years ago) and crafting an ever changing selection of fresh soups every morning when we hit the kitchen at 6am, making soup is deep-rooted in my soul.

My version of Roasted Chicken & Veggies is a one-pot meal and pretty much 100% foolproof....   Details below + my keep-in-mind cooking tips.

  • Keep stocked in your Pantry -- Can of San Marzano Tomatoes / Can of Artichokes / Some sort of Onion or Shallot or Garlic. These ingredients are perfect staples to have on hand and can be easily incorporated into a variety of main dishes, sides or appetizers.
  • Keep a jar of Herbes de Provence in your Pantry -- a classic blend of dried herbs including Savory, Marjoram, Rosemary, Thyme, Oregano, Lavender, and Basil, that I find infuses dishes with rich flavor.
  • Keep stocked in your Freezer -- bags of frozen veggies (I like Broccoli, Green Beans & Kale). Cook quickly in salted boiling water and serve.
  • Roast Split Chicken Breasts -- having the skins on when cooking (add some olive oil, salt & pepper & Herbes de Provence) makes for tasty chicken, perfect for shredding into soups or salads.


Getting Started -- 1/2 an onion chopped and cooked over medium heat in olive oil, salt, pepper & Herbes de Provence.



Cook onions until golden and translucent.



Add 1/2 a can or so of the San Marzano Tomatoes, juice with the whole tomato that I break up into chunks with my fingers. Stir together. [Quick Tip -- this is a great base for a homemade marinara sauce to cook with meatballs or top pasta, etc....]



Add your veggies -- I've added broccoli (cooked it the night before with a little salt in the boiling water for flavor) and chopped whole artichokes (right from the can). I've also added salt & pepper. Stir all ingredients together.



Cover completely with liquid -- that can be stock or water, I've used water. You can control how thick or thin you'd like your soup by the amount of liquid you add. Taste for seasoning.



Shredded chicken added and stir. Turn up heat to boil.



Brought to a boil. Fresh spinach added. Stir everything until combined.



Turn down to a simmer for at least 30 minutes, allowing all flavors to marry together.....   Taste for seasoning and enjoy! Top this with any favorite grated cheese or drizzle of olive oil.


Soup is served! Yes, soup is my go-to dish when the temps drop and the rain won't seem to go away....  Plus having worked at Souper Jenny (some 15 years ago) and crafting an ever changing selection of fresh soups every morning when we hit the kitchen at 6am, making soup is deep-rooted in my soul.

My version of Roasted Chicken & Veggies is a one-pot meal and pretty much 100% foolproof....   Details below + my keep-in-mind cooking tips.

  • Keep stocked in your Pantry -- Can of San Marzano Tomatoes / Can of Artichokes / Some sort of Onion or Shallot or Garlic. These ingredients are perfect staples to have on hand and can be easily incorporated into a variety of main dishes, sides or appetizers.
  • Keep a jar of Herbes de Provence in your Pantry -- a classic blend of dried herbs including Savory, Marjoram, Rosemary, Thyme, Oregano, Lavender, and Basil, that I find infuses dishes with rich flavor.
  • Keep stocked in your Freezer -- bags of frozen veggies (I like Broccoli, Green Beans & Kale). Cook quickly in salted boiling water and serve.
  • Roast Split Chicken Breasts -- having the skins on when cooking (add some olive oil, salt & pepper & Herbes de Provence) makes for tasty chicken, perfect for shredding into soups or salads.


Getting Started -- 1/2 an onion chopped and cooked over medium heat in olive oil, salt, pepper & Herbes de Provence.



Cook onions until golden and translucent.



Add 1/2 a can or so of the San Marzano Tomatoes, juice with the whole tomato that I break up into chunks with my fingers. Stir together. [Quick Tip -- this is a great base for a homemade marinara sauce to cook with meatballs or top pasta, etc....]



Add your veggies -- I've added broccoli (cooked it the night before with a little salt in the boiling water for flavor) and chopped whole artichokes (right from the can). I've also added salt & pepper. Stir all ingredients together.



Cover completely with liquid -- that can be stock or water, I've used water. You can control how thick or thin you'd like your soup by the amount of liquid you add. Taste for seasoning.



Shredded chicken added and stir. Turn up heat to boil.



Brought to a boil. Fresh spinach added. Stir everything until combined.



Turn down to a simmer for at least 30 minutes, allowing all flavors to marry together.....   Taste for seasoning and enjoy! Top this with any favorite grated cheese or drizzle of olive oil.

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