Chicken Soup with Root Vegetables
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This nourishing chicken soup with root vegetables is the ultimate comfort food for those seeking a wholesome, balanced meal. By simmering a roast chicken carcass with aromatic herbs and allspice, you create a deeply flavoured, homemade stock that serves as a nutrient-rich base. The addition of vibrant sweet potatoes, parsnips, and celery root provides a lovely natural sweetness and plenty of fibre, making this a satisfying choice for a chilly afternoon.
As a diabetes-friendly dish, this recipe focuses on lean protein and slow-release carbohydrates from the root veg, ensuring a steady energy boost without compromising on taste. It is an excellent way to use up leftover roast chicken while incorporating a variety of seasonal produce into your diet. Serve a steaming bowl alongside a small piece of wholegrain bread for a light yet heart-healthy dinner.
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Ingredients for Chicken Soup with Root Vegetables
1 3 1/4- to 1.6kg reserved roast chicken
1 chicken carcass (reserved from carved roast chicken)
4.7L water
1 large onion, halved, plus 160g chopped
4 peeled garlic cloves
2 whole, 2 sliced
3 carrots, cut into chunks, plus 150g 1/3-inch cubes peeled carrot
3 celery stalks, cut into chunks
4 Turkish bay leaves, divided
4 large fresh Italian parsley sprigs plus chopped parsley (for garnish)
4 large fresh thyme sprigs plus 2 teaspoons chopped
12 whole allspice
2 tablespoons olive oil
475ml 1/3-inch cubes peeled celery root
150g 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
240ml 1/3-inch cubes peeled parsnips
1 teaspoon fine sea salt
Freshly ground black pepper
How to make Chicken Soup with Root Vegetables
Cut meat off chicken and dice. Place both carcasses, 4.7L water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
Strain broth; return to pot and boil until reduced to 1675ml .
Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 1675ml broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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