Name: Roast Chicken and Vegetable Soup
Yield: 6-8 servings

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Recipes

Roast Chicken and Vegetable Soup

Hearty roast chicken soup with butternut squash and dried rosemary. A gut-friendly and warming meal!

Prep:

20 minutes

Cook:

1 hour 30 minutes

6-8 servings

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Ingredients

4 garlic cloves, minced

4 carrots, peeled and cubed

2 cups butternut squash, peeled and cubed

2 small sweet potatoes, peeled and cubed

1 onion, diced

3-4 celery stlaks, sliced

4 TBSP extra virgin olive oil

8 cups chicken stock, (without added preservatives or home-made)

4-6 cups leftover shredded chicken or 1-pound uncooked chicken breasts

1 tsp dried thyme

1 tsp dried rosemary

½ tsp dried oregano

1 tsp dried parsley

2 cups water

4 cups baby spinach, washed and chopped

salt to taste

4 garlic cloves, minced

4 carrots, peeled and cubed

170 grams butternut squash, peeled and cubed

2 small sweet potato, peeled and cubed

1 onion, diced

3-4 celery stlaks, sliced

4 TBSP (60 ml) extra virgin olive oil

1892 ml chicken stock, (without added preservatives or home-made)

560-840 grams leftover shredded chicken or 454 grams uncooked chicken breasts

1 tsp (5 ml) dried thyme

1 tsp (5 ml) dried rosemary

½ tsp (2.5 ml) dried oregano

1 tsp (5 ml) dried parsley

474 ml water

120 grams baby spinach, washed and chopped

salt to taste

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

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.
Next, in a saute pan add some olive oil, celery, and onion. Saute for 5-8 minutes or until the onions are translucent.
Add roasted and suateed vegetables, dried herbs, water, spinach and salt to the soup.
Simmer for 5-10 minutes. Blend soup with immersion blender for flares or strictures, otherwise serve as is.