Chicken and Roasted Vegetable Soup

This soup was amazing! Let me tell you something about myself; I rarely get seconds when I'm eating a meal. It's part of how I monitor my portion control. (An exception is my mom's crab cakes...those I have been known to eat seconds and thirds!) I got seconds of this delightful soup.

Let me tell you something about my fiancé; he's a very hard grader when it comes to the taste of a meal (Once after claiming a meal I made was good, and I went to enter the rating on Paprika, he told me it was a 3/5 star recipe. WHAT?! I still love you, Sweetheart!) ;)

Let me tell you another something about my husband to be; he also has been known to refuse eating leftovers for at least 3 days after having it for dinner. (Me on the other hand find leftovers to be one of the more exciting parts of a meal...I don't have to make my lunch tomorrow!? SCORE!!) He had this soup for lunch at work the next day.

So when I tell you this soup is amazing; I really mean it. You HAVE to make this soup! My wonderful mom posted the link on my Facebook. My wonderful mother-in-law-to-be made it before I had a chance to and made some amazing claims about it as well. So when my future hubby came home feeling sick this week, I knew it was time to be the Jewish woman that I am and make him soup so he would feel better.

Chicken and Roasted Vegetable Soup

Recipe Courtesy of Danielle Walker at Against All Grain 

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
  • *For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups
Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  3. 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.
  4. 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.
  5. 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.