Leftover Roast Chicken Soup with Roasted Vegetables

Name: Leftover Roast Chicken Soup with Roasted Vegetables
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

Leftover Roast Chicken Soup with Roasted Vegetables was pinched from <a href="http://againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/" target="_blank">againstallgrain.com.</a>

INGREDIENTS

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2 garlic cloves, minced

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2 carrots, peeled and cubed

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1 cup butternut squash, peeled and cubed

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1 small sweet potato, peeled and cubed*

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½ yellow onion, quartered

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2 tablespoons extra virgin olive oil

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4 cups chicken stock, store-bought or homemade

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2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts

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¾ teaspoon dried parsley

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1 teaspoon sea salt

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½ teaspoon dried thyme

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½ teaspoon dried rosemary

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¼ teaspoon dried oregano

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¼ teaspoon cracked pepper

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1 cup water

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2 cups baby spinach

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For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups

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