Chunky Root Vegetable and Chicken Chili Soup

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

Recipe by creativepantryCourse: Dinner, LunchCuisine: American

8 to 12

Prep time


Cooking time




  • 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)


  • 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.


  • 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.

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