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  • Liz Hoobchaak

Roasted Tomatillo Chicken and Vegetable Soup

Updated: Nov 6, 2022

This is a simple chicken and vegetable soup, but it is bursting with flavor from the addition of roasted tomatillos and garlic. It is loaded with healthy nutrients that will warm you on any cool autumn night. This makes great lunch leftovers or you can freeze for another meal later on, so feel free to double this recipe!


6 chicken thighs

2 cups butternut squash cubes

4 celery stalks, chopped

4 large carrots, chopped

4 tomatillos, leafy husk removed

1/2 onion

1 head of garlic, top chopped off

1 cup fresh parsley

1 large head of bok choy, chopped

2 boxes of chicken or vegetable broth

2 tsp salt

1/2 tsp cumin

Juice from one lime

2 tbsp olive oil

Fresh thyme for garnish


  1. Preheat your oven to 400ºF.

  2. Place the chicken thighs on a baking tray and sprinkle with salt and pepper.

  3. On a separate baking tray, place the de-husked tomatillos, garlic head and 1/2 a peeled onion. Drizzle with olive oil and salt.

  4. Place both trays in the oven for 22-25 minutes until chicken is cooked through and the veggies are slightly charred.

  5. While chicken and veggies are in oven, heat olive oil in a large ceramic pot on the stove. Add the butternut squash, carrots, celery, salt and cumin and sautee for 10 minutes stirring frequently.

6. Add the broth and lime juice and simmer on low for 15 minutes until the vegetables are soft and tender.

7. When tomatillos are done roasting, add them to a blender with onion, garlic, parsley and 1 tbsp olive oil and pulse until a chunky salsa consistency is achieved. Add this salsa to the soup pot.

8. Add chopped bok choy, salt and pepper to taste to the soup pot. Add more broth if needed to make sure all simmering veggies are covered with liquid.

9. When chicken is done cooking, shred it into smaller pieces and add it to the soup pot. Garnish with fresh thyme and enjoy!

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