Leftover Roast Chicken Soup with Roasted Vegetables

Name: Leftover Roast Chicken Soup with Roasted Vegetables
Cuisine: American
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 yellow onion, quartered; 2 tablespoons extra virgin olive oil; 4 cups chicken stock, store-bought or homemade; 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts; ¾ teaspoon dried parsley; 1 teaspoon sea salt; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon dried oregano; ¼ teaspoon cracked pepper; 1 cup water; 2 cups baby spinach

Instructions

This Roast Chicken Soup uses leftovers to create a hearty meal filled with nutritional vegetables. Create a crowd-pleasing meal from last night's leftovers that has comfort written all over it. Roa...

Updated at: Thu, 21 Nov 2024 12:26:12 GMT