for the soul

chicken soup for the soul

Ahh. Chicken soup. I’ve never really found a recipe I loved, until now. This chicken soup is full of roasted butternut squash and sweet potatoes, giving it a little bit of sweetness and a ton of great flavor. Pureeing some of the roasted veggies gives the soup a perfectly thick texture with some chunks of veggies left whole to pair nicely with the bits of shredded chicken. This is definitely chicken soup for the soul.

chicken soup with roasted vegetables
printer-friendly recipe
adapted from Against All Grain
serves: 4

2 garlic cloves, minced
2 carrots, peeled and cubed
1 cup butternut squash, peeled and cubed
1 sweet potato, peeled and cubed
1/2 yellow onion, quartered
2 tablespoons extra virgin olive oil
Salt and pepper
5 cups chicken stock, divided
2-3 cups shredded chicken
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
2 cups fresh baby spinach

Preheat oven to 425 degrees F. Toss the garlic, carrots, squash, sweet potato, and onion in the olive oil and sprinkle with salt and pepper to taste. Roast for 20 minutes, until the vegetables are tender. Meanwhile, bring 4 cups of chicken stock to a simmer in a medium pot. Add the chicken, herbs, and 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook while the vegetables are roasting, about 15 minutes. 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 remaining 1 cup of broth. 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.

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