Name: Roasted Chicken and Vegetable Soup
Yield: 8 servings
Ingredients: 6 cloves garlic- peeled; 1 small sweet potato, peeled and cubed; 4 cups peeled and cubed carrots; 4 cups peeled and cubed butternut squash; 2 yellow onions; ¼ cup melted ghee or butter; salt and pepper; 12 cups chicken stock; 4 cups cubed chicken; 2 ½ tsp dried parsley; 1 ½ tsp dried thyme; 1 ½ tsp dried rosemary; 1 tsp oregano; 1 tbsp salt; ½ tsp black pepper; 1 cup water; 5 cups baby spinach

Yields8 Servings

6 cloves garlic- peeled

1 small sweet potato, peeled and cubed

4 cups peeled and cubed carrots

4 cups peeled and cubed butternut squash

2 yellow onions

¼ cup melted ghee or butter

salt and pepper

12 cups chicken stock

4 cups cubed chicken

2 ½ tsp dried parsley

1 ½ tsp dried thyme

1 ½ tsp dried rosemary

1 tsp oregano

1 tbsp salt

½ tsp black pepper

1 cup water

5 cups baby spinach

Preheat oven to 425

Roast the vegetables: place the garlic and vegetables on a rimmed baking sheet. Drizzle on the ghee, 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 of the remaining vegetables to the soup, and place the other half in the blender. Puree 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.

Ingredients