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Leftover Roast Chicken Soup with Roasted Vegetables
AGAINST ALL GRAIN16Ingredients
80Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 garlic cloves (minced)
- 2 carrots (peeled and cubed)
- 1 cup butternut squash (peeled and cubed)
- 1 sweet potato (small, peeled and cubed*)
- 1/2 yellow onion (quartered)
- 2 Tbsp. extra virgin olive oil
- 4 cups chicken stock (store-bought or homemade)
- 3 cups chicken (leftover shredded, or 1 pound uncooked chicken breasts)
- 3/4 tsp. dried parsley
- 1 tsp. sea salt
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/4 tsp. dried oregano
- 1/4 tsp. cracked pepper
- 1 cup water
- 2 cups baby spinach
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium1120mg47% |
| Potassium1100mg31% |
| Protein43g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A300% |
| Vitamin C25% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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