Chicken and Roasted Vegetable Soup

4 cloves garlic minced
1 small butternut squash peeled and cubed
4 carrots peeled and cubed
2 yam or sweet potato peeled and cubed
1 yellow onion quartered
2 tablespoons olive oil
4 cups chicken broth
1 pound uncooked chicken breast
1 teaspoon dried parsley
1 teaspoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 teaspoon cracked pepper
3 cups baby spinach

You can use rotisserie chicken or leftover chicken to save time.

Preheat oven to 425 degrees F.
Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
Adjust seasonings to your taste

Serving Size: Makes 4 - 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FLOZADA.