To prepare the stock and chicken for this soup, the first thing I do is take the roasted chicken, remove all the leftover chicken (usually white meat) from the chicken carcass and put it aside.Then I place the chicken carcass in a stockpot and immerse in water, bring the water to a boil and then cover and simmer while I prepare and roast the vegetables. This way you take care of both parts of the soup at the same time. When the vegetables are ready, I strain out everything from the stock and it's ready to be used in the soup.If you own an Instant Pot, you can use it to make the chicken stock. It will be a bit faster than using stockpot.
Servings: 4servings
Calories: 298kcal
Ingredients
1 ½tablespoonshigh heat oil
¼teaspoonsalt
2garlic clovespeeled and minced
1cupcarrotschopped into bite-size pieces
1cupbutternut squashpeeled and chopped into bite-size pieces
Toss the vegetables in the oil and and ¼ teaspoon of salt. Spread them out on a sheet pan with a non-stick surface (I use parchment paper) and roast for 25 minutes, or until the vegetables are tender (you can slide a fork in them).
Place all the onions and about half the roasted vegetables in a blender with 1 cup of water. Blend until smooth.
Add the remaining vegetables to the chicken stock.
Add the pureed vegetables and ½ teaspoon of salt to the soup, and simmer for a few minutes. Optionally, you can add some chopped kale or spinach to the soup. Sometimes I add frozen peas to the mix.
Serve very warm. Store leftovers in the refrigerator for a few days, or freeze for a few months.