Soup

Chicken and Roasted Vegetable Soup is for Soup.

Chicken and Roasted Vegetable Soup takes several minutes to prepare.

Chicken and Roasted Vegetable Soup takes several minutes to cook.

Chicken and Roasted Vegetable Soup makes 6 servings.

The ingredients for Chicken and Roasted Vegetable Soup are:

4 cloves garlic minced
1 small butternut squash peeled and cubed
4 carrots peeled and cubed
2 yam or sweet potato peeled and cubed
1 yellow onion quartered
2 tablespoons olive oil
4 cups chicken broth
1 pound uncooked chicken breast
1 teaspoon dried parsley
1 teaspoon salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 teaspoon cracked pepper
3 cups baby spinach

Here is how you make Chicken and Roasted Vegetable Soup:

Preheat oven to 425 degrees F.Toss the vegetables in the olive oil and sprinkle with salt and pepper. 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, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into 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 seasonings to your tasteServing Size: Makes 4 - 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user FLOZADA.

The nutritional information for Chicken and Roasted Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 334.2

• Total Fat: 8.2 g
• Cholesterol: 73.1 mg
• Sodium: 786.4 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 7.8 g
• Protein: 30.6 g

The dietary needs meet for Chicken and Roasted Vegetable Soup is Gluten Free