Leftover Roast Chicken Soup with Roasted Vegetables
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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