Roast Chicken & Vegetable Soup


Roast Chicken and Vegetable Chowder

My third skinny soup for January is another adaptation from Central Market. It’s their Roast Chicken & Vegetable Soup, with the fat and calories removed. Thanks to Chef Sarah Hooton at the Central Market Cooking School for making these recipes taste amazing!

Roast Chicken & Vegetable Chowder

Adapted from Central Market’s 20th Anniversary Cookbook – pg. 14. Serves approx. 6-8 people


2 oz. Canadian bacon, diced ¼” (the healthier choice than regular bacon)

1T canola oil

1 large yellow onion, diced

3 ribs celery, diced

1 lb. large red potatoes, peeled and diced

1 lb. Butternut squash, peeled, halved, seeded and diced

7C low sodium chicken stock

1 medium zucchini, diced

2C Swiss chard, de-ribbed and chopped

2C roast chicken, diced (time saver: buy pre-cooked whole chicken)

1T minced fresh sage

1T minced fresh thyme

½ C fat free half and half (the healthier choice than heavy cream)

Salt & Pepper to taste


  1. In a large, heavy-bottom pot, cook the Canadian bacon over medium heat, stirring frequently, until slightly browned. Remove with a slotted spoon to a plate and set aside.
  2. Add canola oil to the pot and add onions, celery. Sauté until soft but not brown, about 3 to 5 minutes.
  3. Add potatoes, squash and chicken stock. Bring to a boil, then reduce heat to a simmer.
  4. Partially cover the pot and cook until potatoes are tender, about 15 minutes.
  5. Add zucchini and Swiss chard, chicken, sage, thyme and Canadian bacon and fat free half & half.
  6. Cook 5 to 10 minutes more until the zucchini and Swiss chard are tender.
  7. Season with Salt & Pepper.


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