Chicken Soup with Roasted Vegetables
- Number of Servings: 8
Ingredients
2 garlic cloves, minced2 carrots, peeled and cubed2.5 Cup Butternut squash, peeled and cubed1 yellow onion, quartered2 T extra virgin olive oil4 C chicken stock1 pound uncooked chicken3/4 t dried parsley1 t sea salt1/2 t dried thyme1/2 t dried rosemary1/4 t dried oregano1/4 t cracked pepper2 celery stalks, sliced1 C mushrooms sliced1 C water2 C baby spinach
Preheat oven to 425
Add frozen chicken, herbs, celery, peppers, salt and pepper to water and cook until tender about 45 minutes. (Cook while you are getting the veggies ready)
Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until tender.
Add half the roasted vegetables to the soup, place the other half in a blender. Make sure to put all of the onion quarters in the blender.Puree the vegetables with 1 C water. Add the vegetable puree, baby spinach and mushrooms. Simmer 5-10 minutes, until the spinach is wilted and the soup is hot
Serving Size: makes 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JWINKLER41.
Add frozen chicken, herbs, celery, peppers, salt and pepper to water and cook until tender about 45 minutes. (Cook while you are getting the veggies ready)
Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until tender.
Add half the roasted vegetables to the soup, place the other half in a blender. Make sure to put all of the onion quarters in the blender.Puree the vegetables with 1 C water. Add the vegetable puree, baby spinach and mushrooms. Simmer 5-10 minutes, until the spinach is wilted and the soup is hot
Serving Size: makes 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JWINKLER41.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 4.3 g
- Cholesterol: 27.5 mg
- Sodium: 492.0 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.2 g
- Protein: 15.3 g
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