Holiday Hangover Chicken Soup

An original Nomad Kitchen comfort-food recipe by Tré Taylor

Prep Time: 30 minutes
Cook Time: Approximately 1 hour 30 minutes
Total Time: Approximately 2 hours
Servings: 8–10 generous bowls
Difficulty: Easy, with a little roasting magic

A Little Holiday Comfort in Every Spoonful

There is something magical about this time of year. The weather turns chilly, the holidays come rolling in, and suddenly all I want to do is roast beautiful vegetables, fill the kitchen with the smell of garlic and rosemary, and make something delicious enough to share with everyone I love.

This soup was a wonderful little kitchen experiment that turned into one of the best creamy chicken soups I've made in ages.

The inspiration? An unexpected can of Carnation Kickin' Jalapeño Flavored Evaporated Milk.

I was curious what would happen if I combined its gentle jalapeño warmth with a traditional creamy roasted chicken soup, full of caramelized autumn vegetables, buttery roasted garlic, and rich chicken stock.

Oh, my goodness. It was delicious.

Imagine a beautiful bowl of rustic country chicken soup, filled with tender roasted chicken, colorful carrots, little golden potatoes, sweet onions, and garlic roasted until it's practically butter. Everything is swimming in a silky, savory cream broth, with just enough jalapeño warmth to give you a lovely little glow.

It's not fiery. It's not heavy on Mexican spices. It has more of a European country-kitchen personality with a playful Southwestern wink.

This is what I call my Holiday Hangover Chicken Soup.

The perfect dish for the day after Thanksgiving, Christmas, New Year's Eve, or any wonderful celebration that leaves everyone longing for pajamas, a comfortable chair, and something nourishing from the soup pot.

It's a hug on the inside, with a little kick in the pants.

Ingredients

For the Roasted Chicken & Vegetables

1 whole chicken, approximately 4–5 pounds
1½ pounds small baby potatoes, halved
1–1½ pounds rainbow carrots, cut into bite-sized pieces
1 large yellow onion, roughly chopped
2 cups peeled diced butternut squash, or pumpkin
3–4 large cloves of elephant garlic
3 tablespoons extra-virgin olive oil
2 tablespoons melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary, or 1 tablespoon fresh chopped rosemary
1–2 teaspoons kosher salt, divided, plus more to taste
½–1 teaspoon freshly ground black pepper

Optional autumn additions:

1 cup halved baby Brussels sprouts
1 small parsnip, diced
1 crisp red or green apple, cored and diced with the skin left on

For the Creamy Jalapeño Chicken Broth

1 quart (4 cups) good-quality chicken stock
3 cups heavy whipping cream
1 can (12 fluid ounces) Carnation Kickin' Jalapeño Flavored Evaporated Milk
¾–1 cup dry white wine or dry Marsala wine, for deglazing
Additional salt and freshly ground black pepper, to taste
1 teaspoon sugar, optional, for balancing flavors
Fresh lemon juice, approximately 1 teaspoon at a time, up to 1 lemon
Additional fresh rosemary, optional
A few handfuls of fresh spinach or chopped kale, optional

Instructions

Step 1: Roast the Chicken and Autumn Vegetables

Preheat your oven to 400°F (205°C).

Prepare a large roasting pan or deep, rimmed baking sheet. If everything won't fit comfortably, use two pans so the vegetables have room to roast rather than steam.

Wash and prepare your vegetables, keeping the pieces reasonably uniform and bite-sized.

In a large mixing bowl, combine the potatoes, carrots, onion, and garlic. Add any optional seasonal vegetables or apple.

Drizzle with olive oil and melted butter. Season with some of the salt and pepper, then toss until everything is beautifully coated.

Spread the vegetables around the chicken in your roasting pan.

Pat the chicken dry. Season it generously with garlic powder, onion powder, rosemary, the remaining salt, and black pepper.

Roast for approximately 30 minutes.

Remove the pan briefly and gently turn the vegetables with a spatula, bringing those delicious browned bits up from the bottom. The chicken juices will begin mingling with the olive oil, butter, roasted garlic, and vegetables.

Return everything to the oven.

Continue roasting, turning the vegetables occasionally, until the chicken reaches 165°F in its thickest breast and innermost thigh and wing areas. A 4–5-pound chicken may require approximately 70–95 minutes total, depending on its size and your oven. Always use a meat thermometer rather than relying on time alone.

If the vegetables become beautifully tender before the chicken finishes, remove them and set them aside.

You want golden chicken, lightly caramelized vegetables, and all those extraordinary roasted juices.

Step 2: Let the Chicken Rest

Remove the roasted chicken and vegetables from the oven.

Allow the chicken to rest until comfortable to handle.

Remove the skin and bones and shred or chop the meat into generous bite-sized pieces.

Save every delicious bit of roasted chicken meat.

And whatever you do, don't throw away those browned juices and bits in the roasting pan. That's liquid gold!

Step 3: Deglaze the Roasting Pan

Remove excess grease if necessary, leaving the flavorful browned juices behind.

Place the roasting pan over suitable stovetop burners if it is stovetop-safe, or transfer the drippings and browned bits to a skillet.

Add your white wine or Marsala.

Heat gently, scraping the bottom with a wooden spoon to release all those caramelized roasted flavors.

Allow the wine to simmer and reduce for several minutes.

This is one of my favorite cooking secrets. Those little browned bits are what give homemade soups such extraordinary depth.

If you prefer not to cook with wine, simply use additional chicken stock.

Step 4: Create the Creamy Jalapeño Broth

In a large, heavy-bottomed stockpot, combine:

4 cups chicken stock
3 cups heavy whipping cream
1 can Carnation Kickin' Jalapeño Evaporated Milk
The reduced wine and roasted pan juices

Warm gently over medium-low heat, stirring frequently.

Keep the heat low enough to avoid a vigorous boil.

The jalapeño-flavored evaporated milk is the special ingredient that gives this soup its subtle peppery personality without overwhelming the beautifully roasted chicken and vegetables.

Step 5: Bring Everything Together

Add the shredded roasted chicken and all your roasted vegetables to the creamy broth.

Stir gently and simmer for approximately 15–20 minutes, until everything is heated through and the flavors have married.

Taste your soup.

Add a little salt and freshly cracked pepper as needed.

If the broth needs a little sweetness to balance the flavors, add up to a teaspoon of sugar.

Turn off the heat and add fresh lemon juice a teaspoon at a time, stirring and tasting as you go. A little acidity brightens all that lovely rich creaminess.

If you want to add a few handfuls of fresh greens, stir them in during the last few minutes of cooking.

Step 6: Serve with Love

Ladle your soup into generous bowls, making sure everyone gets plenty of tender chicken, colorful vegetables, and that glorious creamy broth.

A little fresh rosemary or freshly cracked black pepper makes a lovely finishing touch.

Serve with crusty sourdough, warm biscuits, or simply a big spoon.

This is the sort of soup that deserves to be eaten slowly.

Tré's Kitchen Secrets

Elephant garlic is magical. If you can find it, give it a try. It's much milder than traditional garlic, and when roasted slowly, it becomes soft, sweet, buttery, and wonderfully spreadable. California's garlic-growing country has inspired many of my favorite kitchen adventures.

Roast your vegetables first. The difference between boiled vegetables and roasted vegetables is enormous. Roasting concentrates their natural sweetness and creates those beautiful caramelized edges. It's the foundation of this soup's rich flavor.

Don't overdo the jalapeño. The flavored evaporated milk provides a gentle kick all by itself. You don't need to add fresh jalapeños unless you really want to turn up the heat.

Balance is everything. Salt, richness, gentle heat, sweetness, and a little lemon are the finishing notes that make the whole recipe sing.

Make It Your Own

The Thanksgiving Leftovers Version

Already have leftover roasted chicken or turkey? Wonderful! Roast a fresh pan of seasonal vegetables, shred your leftover poultry, and add everything to the creamy broth. You'll save time without sacrificing comfort.

The Dairy-Free Version

Use olive oil instead of butter. Substitute unsweetened cashew cream or a rich, unsweetened oat-based cooking cream for the heavy cream, and replace the evaporated milk with additional dairy-free cream and a little roasted jalapeño or mild green chile to taste.

The flavor and consistency will be different, but you can still create a lovely creamy soup.

The Garden Harvest Version

Add seasonal greens, parsnips, extra Brussels sprouts, or even roasted apple. This soup is wonderfully forgiving.

The Extra-Cozy Version

For a thicker, almost chowder-like consistency, mash a few of the roasted potatoes directly into the broth before serving.

Storing and Reheating

This recipe makes a generous batch, perfect for feeding a holiday crowd.

Refrigerate leftovers promptly in shallow, covered containers and enjoy within 3–4 days. Reheat thoroughly, stirring frequently so the creamy broth heats evenly.

For longer storage, freezing is possible, although cream-based soups may separate when thawed. Reheat gently and whisk to restore the texture.

A Final Spoonful

There's something comforting about a big pot of homemade chicken soup. Every culture seems to have its own version, and every family has a recipe that carries a little love from one generation to the next.

This one is mine.

A little rustic, a little unexpected, full of beautiful roasted vegetables, and just spicy enough to remind you that life's still got some kick left in it.

Because after a night of celebration, sometimes the nicest thing you can give yourself is a warm bowl of something wonderful.

From my Nomad Kitchen to yours, here's to delicious food, good company, and finding joy in the simplest things.

With love and a little jalapeño,
Tré Taylor
Nomad Kitchen — Deliciously Fun Life

🌶️Creamy Jalapeño Roasted Chicken & Autumn Root Vegetable Soup

Holiday Hangover Chicken Soup

An original Nomad Kitchen comfort-food recipe by Tré Taylor

Prep Time: 30 minutesCook Time: Approximately 1 hour 30 minutesTotal Time: Approximately 2 hoursServings: 8–10 generous bowlsDifficulty: Easy, with a little roasting magic

A Little Holiday Comfort in Every Spoonful

There is something magical about this time of year. The weather turns chilly, the holidays come rolling in, and suddenly all I want to do is roast beautiful vegetables, fill the kitchen with the smell of garlic and rosemary, and make something delicious enough to share with everyone I love.

This soup was a wonderful little kitchen experiment that turned into one of the best creamy chicken soups I've made in ages.

The inspiration? An unexpected can of Carnation Kickin' Jalapeño Flavored Evaporated Milk.

I was curious what would happen if I combined its gentle jalapeño warmth with a traditional creamy roasted chicken soup, full of caramelized autumn vegetables, buttery roasted garlic, and rich chicken stock.

Oh, my goodness. It was delicious.

It's not fiery. It's not heavy on Mexican spices. It has more of a European country-kitchen personality with a playful Southwestern wink.

This is what I call my Holiday Hangover Chicken Soup.

The perfect dish for the day after Thanksgiving, Christmas, New Year's Eve, or any wonderful celebration that leaves everyone longing for pajamas, a comfortable chair, and something nourishing from the soup pot.

It's a hug on the inside, with a little kick in the pants.

Ingredients

For the Roasted Chicken & Vegetables

1 whole chicken, approximately 4–5 pounds

1½ pounds small baby potatoes, halved

1–1½ pounds rainbow carrots, cut into bite-sized pieces

1 large yellow onion, roughly chopped

2 cups peeled diced butternut squash, or pumpkin

3–4 large cloves of elephant garlic

3 tablespoons extra-virgin olive oil

2 tablespoons melted butter

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried rosemary, or 1 tablespoon fresh chopped rosemary

1–2 teaspoons kosher salt, divided, plus more to taste

½–1 teaspoon freshly ground black pepper

Optional autumn additions:

1 cup halved baby Brussels sprouts

1 small parsnip, diced

1 crisp red or green apple, cored and diced with the skin left on

For the Creamy Jalapeño Chicken Broth

1 quart (4 cups) good-quality chicken stock

3 cups heavy whipping cream

1 can (12 fluid ounces) Carnation Kickin' Jalapeño Flavored Evaporated Milk

¾–1 cup dry white wine or dry Marsala wine, for deglazing

Additional salt and freshly ground black pepper, to taste

1 teaspoon sugar, optional, for balancing flavors

Fresh lemon juice, approximately 1 teaspoon at a time, up to 1 lemon

Additional fresh rosemary, optional

A few handfuls of fresh spinach or chopped kale, optional

Instructions

Step 1: Roast the Chicken and Autumn Vegetables

Preheat your oven to 400°F (205°C).

Prepare a large roasting pan or deep, rimmed baking sheet. If everything won't fit comfortably, use two pans so the vegetables have room to roast rather than steam.

Wash and prepare your vegetables, keeping the pieces reasonably uniform and bite-sized.

In a large mixing bowl, combine the potatoes, carrots, onion, and garlic. Add any optional seasonal vegetables or apple.

Drizzle with olive oil and melted butter. Season with some of the salt and pepper, then toss until everything is beautifully coated.

Spread the vegetables around the chicken in your roasting pan.

Pat the chicken dry. Season it generously with garlic powder, onion powder, rosemary, the remaining salt, and black pepper.

Roast for approximately 30 minutes.

Remove the pan briefly and gently turn the vegetables with a spatula, bringing those delicious browned bits up from the bottom. The chicken juices will begin mingling with the olive oil, butter, roasted garlic, and vegetables.

Return everything to the oven.

If the vegetables become beautifully tender before the chicken finishes, remove them and set them aside.

You want golden chicken, lightly caramelized vegetables, and all those extraordinary roasted juices.

Step 2: Let the Chicken Rest

Remove the roasted chicken and vegetables from the oven.

Allow the chicken to rest until comfortable to handle.

Remove the skin and bones and shred or chop the meat into generous bite-sized pieces.

Save every delicious bit of roasted chicken meat.

And whatever you do, don't throw away those browned juices and bits in the roasting pan. That's liquid gold!

Step 3: Deglaze the Roasting Pan

Remove excess grease if necessary, leaving the flavorful browned juices behind.

Place the roasting pan over suitable stovetop burners if it is stovetop-safe, or transfer the drippings and browned bits to a skillet.

Add your white wine or Marsala.

Heat gently, scraping the bottom with a wooden spoon to release all those caramelized roasted flavors.

Allow the wine to simmer and reduce for several minutes.

This is one of my favorite cooking secrets. Those little browned bits are what give homemade soups such extraordinary depth.

If you prefer not to cook with wine, simply use additional chicken stock.

Step 4: Create the Creamy Jalapeño Broth

In a large, heavy-bottomed stockpot, combine:

4 cups chicken stock

3 cups heavy whipping cream

1 can Carnation Kickin' Jalapeño Evaporated Milk

The reduced wine and roasted pan juices

Warm gently over medium-low heat, stirring frequently.

Keep the heat low enough to avoid a vigorous boil.

The jalapeño-flavored evaporated milk is the special ingredient that gives this soup its subtle peppery personality without overwhelming the beautifully roasted chicken and vegetables.

Prep Time: 30 minutes
Cook Time: Approximately 1 hour 30 minutes
Total Time: Approximately 2 hours
Servings: 8–10 generous bowls
Difficulty: Easy, with a little roasting magic

With love and a little jalapeño,
Tré Taylor
Nomad Kitchen — Deliciously Fun Life