I haven’t been posting many recipes on the blog in the past year, and I’ve gotten a lot of requests to get back into it. Now that Woody is older, I’m finally cooking more often again, so I’ve got some new recipes coming your way! I recently made the Roasted Chicken and Vegetable Soup from Danielle Walker’s blog, Against All Grain, and I cannot stop thinking about it. It was the best chicken soup I’ve ever had; I’m not exaggerating. I love chicken soup, but in my opinion, most recipes have too many starches (rice, noodles or white potatoes) and not enough veggies. And, I love a good dairy-free butternut squash bisque, but because there is no protein, I feel like it’s not quite a complete meal. This recipe has it all, and it is so satisfying and delicious, you’ll be dreaming of leftovers, and let’s face it, that doesn’t happen often.
| ROASTED CHICKEN AND VEGETABLE SOUP |
- (serves 8-10)
- prep time: 15 minutes
- cook time: 30 minutes
- 6 garlic cloves, peeled
- 1 small sweet potato, peeled and cubed
- 4 cups peeled and cubed carrots
- 4 cups peeled and cubed butternut squash
- 2 yellow onions, quarted
- 1/4 cup melted ghee or coconut oil
- pinch of sea salt and cracked black pepper
- 12 cups chicken stock
- 4 cups cubed cooked chicken (I pulled the meat from a Whole Foods organic rotisserie chicken instead)
- 2 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 cup water
- 5 cups baby spinach (I used 6 cups)
- preheat over to 425 degrees Fahrenheit.
- Roast the vegetables*: Place the garlic and vegetables on a rimmed baking sheet. Drizzle on the ghee or coconut oil, sprinkle with the salt and pepper, and toss to combine. Roast for 20 minutes, until the vegetables are tender.
- Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, salt, and pepper. Keep warm while the vegetables are roasting.
- Pick out the onion quarters from the pan of roasted vegetables and place them in a blender. Add half the remaining vegetables to the soup, and place the other half in the blender. Pureé the vegetables with the 1 cup of water.
- 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 the seasonings to taste
* Make ahead tip: roast the vegetables up to 3 days in advance and store in the refrigerator.