Roasted Chicken and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
ROASTED VEGETABLES:6 Cloves Garlic, peeled1 Sweet Small Potato,peeled and cubed4 Cups Carrots, peeled and cubed 4 Cups Butternut Squash, peeled and cubed2 Yellow Onions, quartered.25 Cup Coconut Oil, meltedPinch of Sea SaltPinch of Cracked Black PepperSOUP:12 Cups Chicken Stock4 Cups Cooked Chicken, cubed2.5 tsp. dried Parsley1.5 tsp. dried Thyme1.5 tsp. dried Rosemary1 tsp. dried Oregano Leaves1 tsp. Sea Salt.5 tsp. Cracked Black Pepper1 Cup Water5 Cups baby spinach (torn if large leaves)
1. Preheat the oven to 425 degrees.
2. Roast the vegetables. Place the garlic and vegetables on a rimmed baking sheet. Drizzle on the coconut oil, sprinkle with the salt and pepper, and toss to combine. Roast for 20 minutes, until the vegetables are tender.
3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, salt, and pepper. Keep warm while the vegetables are roasting.
4. Pick out the onion quarters from the pan of roasted vegetables and place them in the Nutribullet or blender. Add half of the remaining vegetables to the soup, and place the other half in the Nutribullet or blender. Puree the vegetables with the 1 cup of water.
5. Add the vegetable puree and baby spinach to the soup. Simmer for 5 to 10 minutes, until the spinach is wilted and the soup is hot Adjust the seasonings to taste.
Make-Ahead Tip: Roast the vegetables up to 3 days in advance and store in the refrigerator
Serving Size: Serves 8-10
2. Roast the vegetables. Place the garlic and vegetables on a rimmed baking sheet. Drizzle on the coconut oil, sprinkle with the salt and pepper, and toss to combine. Roast for 20 minutes, until the vegetables are tender.
3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, salt, and pepper. Keep warm while the vegetables are roasting.
4. Pick out the onion quarters from the pan of roasted vegetables and place them in the Nutribullet or blender. Add half of the remaining vegetables to the soup, and place the other half in the Nutribullet or blender. Puree the vegetables with the 1 cup of water.
5. Add the vegetable puree and baby spinach to the soup. Simmer for 5 to 10 minutes, until the spinach is wilted and the soup is hot Adjust the seasonings to taste.
Make-Ahead Tip: Roast the vegetables up to 3 days in advance and store in the refrigerator
Serving Size: Serves 8-10
Nutritional Info Amount Per Serving
- Calories: 3.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
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