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Leftover Roast Chicken Soup with Roasted Vegetables

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
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
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