Roasted Chicken and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Chicken and Vegetable Soup calories by ingredient
Introduction
Modified from Against All Grain - Danielle Walker Modified from Against All Grain - Danielle WalkerNumber of Servings: 8
Ingredients
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ROASTED VEGETABLES:
6 Cloves Garlic, peeled
1 Sweet Small Potato,peeled and cubed
4 Cups Carrots, peeled and cubed
4 Cups Butternut Squash, peeled and cubed
2 Yellow Onions, quartered
.25 Cup Coconut Oil, melted
Pinch of Sea Salt
Pinch of Cracked Black Pepper
SOUP:
12 Cups Chicken Stock
4 Cups Cooked Chicken, cubed
2.5 tsp. dried Parsley
1.5 tsp. dried Thyme
1.5 tsp. dried Rosemary
1 tsp. dried Oregano Leaves
1 tsp. Sea Salt
.5 tsp. Cracked Black Pepper
1 Cup Water
5 Cups baby spinach (torn if large leaves)
Tips
Delicious!
Directions
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