Roast Chicken Soup
.svg){kind=icon}
Ingredients
2 garlic cloves, minced
2 carrots, peeled and cubed
1 cup butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
½ onion, quartered
2 TBSP extra virgin olive oil
4 cups chicken stock, (without added preservatives)
2-3 cups leftover shredded chicken or 1-pound uncooked chicken breasts
½ tsp dried thyme
½ tsp dried rosemary
¼ tsp dried oregano
½ tsp dried parsley
1 cup water
2 cups baby spinach, washed and chopped
salt to taste
2 garlic cloves, minced
2 carrots, peeled and cubed
170 grams butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
½ onion, quartered
2 TBSP (30 ml) extra virgin olive oil
946 ml chicken stock, (without added preservatives)
280-420 grams leftover shredded chicken or 454 grams uncooked chicken breasts
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) dried rosemary
¼ tsp (1.25 ml) dried oregano
½ tsp (2.5 ml) dried parsley
237 ml water
60 grams baby spinach, washed and chopped
salt to taste
.svg)
Instructions
- Preheat oven to 425°F (218°C).
- Toss garlic, carrots, butternut squash, and sweet potatoes in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, or until the vegetables are tender.
- Meanwhile, bring the chicken stock to a simmer in a large stockpot.
- Add the chicken, dried herbs, and salt.
- 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 roasted vegetables, dried herbs, water, spinach and salt to the soup.
- Simmer for 5-10 minutes. Blend/purée the soup with a hand blender or blender.
Nutritional Info
Storage
Notes
Related Recipes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments