roasted vegetable and chicken soup

Instructions:

1. Preheat your oven to 400°F (200°C). Place the chicken breasts on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until cooked through. Once cooked, remove from the oven and let cool. Once cooled, shred the chicken using two forks and set aside.
2. While the chicken is roasting, prepare the roasted vegetables. Toss your choice of vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Once roasted, set aside.
3. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
4. Add the minced garlic, dried thyme, dried rosemary, and paprika to the pot. Cook for an additional 1-2 minutes, until fragrant.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Once simmering, add the shredded chicken, roasted vegetables, cooked white beans, and diced tomatoes to the pot. Stir to combine.
7. Allow the soup to simmer for about 15-20 minutes, to allow the flavors to meld together.
8. Taste the soup and adjust the seasoning with salt and pepper, if needed.
9. Ladle the roasted vegetable and chicken soup into bowls and garnish with chopped fresh parsley.

Enjoy your delicious and nutritious roasted vegetable and chicken soup! It’s perfect for a cozy meal any day of the week.