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Leftover Roast Chicken and Vegetable Soup (Grain Free & Gluten free)
CLEAN EATING19Ingredients
30Minutes
890Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 cloves garlic (minced)
- 1 sweet potato (small, peeled and cubed)
- 4 cups carrots (peeled and cubed)
- 4 cups butternut squash (peeled and cubed)
- 2 yellow onions (quartered)
- 1/4 cup ghee (melted bacon fat, or extra virgin olive oil)
- 1 pinch sea salt (and cracked black pepper)
- 12 cups chicken stock (slow cooker, pg 58 in my book or low-sodium store-bought stock)
- 2 lb. boneless skinless chicken breast
- 6 cups cooked chicken
- 6 cups cooked chicken
- 2 1/2 tsp. dried parsley
- 1 1/2 tsp. dried thyme leaves
- 1 1/2 tsp. dried rosemary
- 1 tsp. dried oregano leaves
- 1 Tbsp. sea salt
- 1/2 tsp. cracked black pepper
- 1 cup water
- 5 cups baby spinach
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NutritionView More
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890Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories890Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium1810mg75% |
| Potassium1910mg55% |
| Protein94g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber5g20% |
| Sugars13g |
| Vitamin A420% |
| Vitamin C45% |
| Calcium15% |
| Iron20% |
* 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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