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Roasted Chicken and Vegetable Soup

Can't Stay Out of the Kitchen

 

Roasted Chicken and Vegetable Soup is made with grilled chicken and seasoned roasted vegetables. Vegetables are pre-roasted with fresh oregano, thyme, basil and oregano. This soup uses asparagus, carrots, green beans, butternut squash, leeks, yellow squash, zucchini and tomatoes. It's healthy, clean eating, low calorie, gluten free and a great meal idea for 80 Day Obsession.

Ingredients

  • 2 leeks (sliced and roasted (see note below))
  • 1 each red, orange and yellow bell pepper ( sliced in strips and roasted (see note below))
  • 2 carrots (sliced and roasted (see note below) )
  • 5 roma tomatoes (halved and roasted (see note below))
  • 1 cup yellow squash (sliced and roasted (see note below) )
  • 1 cup zucchini ( sliced and roasted (see note below) )
  • 2 cups butternut squash (peeled, cubed and roasted (see note below))
  • 1 bunch asparagus spears (two inches trimmed off bottom, roasted (see note below) )
  • 1 cup whole green beans (roasted (see note below))
  • 2 cups grilled chicken slices ((see note below))
  • 48 oz. ctn. chicken broth

Directions

  1. Combine ingredients in a large Dutch oven. Heat over medium heat until veggies are hot—about 15 minutes.
  2. Get the full instructions at Can't Stay Out of the Kitchen
Roasted Chicken and Vegetable Soup

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Unrated
Author:
Teresa
Cuisine:
American
Category:
Soup, Stews and Chowders
Recipe Yields:
10
Prep Time:
Cook Time: