Fall in Love with Soup

For some reason, making soup is not one of my culinary gifts. I find that my soups always end up bland, so I end up throwing out the majority of the batch. After this cool autumn weekend, I thought I’d give soup-making another try. I came across this recipe from one of my favorite food bloggers, Danielle Walker at www.againstallgrain.com. This soup combines the savory flavors of roasted chicken with the richness of seasonal vegetables. When I make it again, I plan on increasing the vegetables by 50% so I can create a larger serving of vegetable puree, to give the soup a thicker texture. Of course, I always add extra garlic too! This soup was so delicious, my husband and I found ourselves fighting over the leftovers!

Fall Soup

 

Rotisserie Chicken Soup with Roasted Vegetables

  • 4 garlic cloves, minced
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 sweet potato, cubed
  • ½ yellow onion, quartered
  • 2 tbsp olive oil
  • 4 cups of organic chicken broth
  • 3 cups of shredded rotisserie chicken (at least ½ the chicken)
  • ¾ tsp dried parsley
  • 1 tsp sea salt
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ¼ tsp dried oregano
  • ¼ tsp black pepper
  • 1 cup water
  • 2 cups fresh baby spinach
  1. Preheat oven to 425o. Toss cut vegetables (except spinach) in olive oil and season with salt and pepper. Cook for 30 minutes or until vegetables are tender.
  2. Meanwhile, bring chicken stock in large pot to a simmer. Add the chicken, herbs, salt and pepper. Cover and cook for about 15 minutes.
  3. Add half the roasted vegetables to soup and place other half in a blender or food processor. Add water and blend until pureed.
  4. Add pureed vegetables and fresh spinach to soup and continue to simmer for another 5-10 minutes.
  5. Serve warm and enjoy!

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