Recipe Corner-Roast Chicken Soup with Roasted Vegetables
With a mix of roasted Fall vegetables including butternut squash, carrots, and sweet potato, this is the perfect soup for chilly Fall evenings!
2 garlic cloves, minced
2 carrots, peeled and cubed
1 cup butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
1/2 yellow onion, quartered
2 TBL extra virgin olive oil
4 cups chicken stock, store-bought or homemade
2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
3/4 tsp dried parsley
1 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp dried oregano
1/4 tsp cracked pepper
1 cup water
2 cups baby spinach
Preheat the oven to 425 degrees.
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.
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