• Leftover Roasted Chicken Vegetable Soup

    Leftover roasted chicken vegetable soupLeftover roasted chicken vegetable soup

    Here’s a variation on the standard chicken soup recipe that incorporates the great flavor of roasted vegetables. It makes for a thicker rendition of this nurturing comfort food and it’s loaded with vitamin A and C.

    Leftover roasted chicken vegetable soup

    I don’t eat meat too often, but occasionally a dark roasted rotisserie chicken calls my name. This recipe takes great advantage of roasted (or rotisserie) chicken leftovers. Of course, any chicken you have will work. If you already have stock and leftover chicken, all you need to do is roast the vegetables.

    I practically live on roasted vegetables once the weather cools. My first cookbook has a simple recipe for roasted vegetables, and I shared another variation of roasted or sheet pan vegetables in my ratatouille “pasta” recipe.

    Leftover roasted chicken vegetable soup

    Leftover roasted chicken vegetable soup

    This version of chicken soup is great because you not only get the great flavor of the roasted veggies, but by blending part of the vegetables in broth you get a thicker, more flavorful version of what would normally be just a broth with chicken and vegetables. And as for cutting up the butternut squash, I cheated a bit and used a pre-cut bag from Trader Joe’s.

    This soup is great served with my original cornbread recipe, or the skillet cornbread recipe in the Healthy Coconut Flour Cookbook.

    No-corn cornbread
    Leftover roasted chicken vegetable soup

     

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    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Paleo, SCD, Soup, Wheat-Free  |  Leave a comment
     
     

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