Chicken Soup with Roasted Veggies

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Servings: 4 Prep: 30 min Cook: 90 min Dairy Free GAPS Gluten Free Low Carb Paleo Freezable Kids Oven Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Butternut Squash, Celery, Parchment Paper, Garlic, Cherry Tomatoes, Kale, Ground Black Pepper

Ingredients

1 small butternut squash ⚠

1 onion

3 carrots

3 stalks celery ⚠

¾ teaspoon sea salt, or to taste

parchment paper ⚠

1 head garlic ⚠

10 ounces cherry tomatoes, or 14 ounces diced tomatoes ⚠

1 pound cooked chicken

4 cups chicken broth

1 bunch kale ⚠

1 cup fresh herbs, of choice

ground black pepper, to taste ⚠

Instructions

1. Preheat oven to 350F.

2. Peel and deseed squash. Peel onion and carrots.

3. Chop onion, carrots, celery, and squash into bite-sized chunks, season with sea salt, and place on a lipped baking sheet lined with silpat or parchment.

4. Roast with the whole head of garlic for about 45 minutes, or until the vegetables start to soften.

5. Slice tomatoes in half and add all the vegetables to the same baking dish; roast for about 15 minutes. Set aside.

6. Shred chicken and add with chicken broth into a stock pot. Peel and mash roasted garlic and mix with some of the chicken broth to make a thin paste.

7. Add garlic paste and roasted veggies into the soup; cook on low for 30 minutes to 1 hour.

8. Mince kale and herbs finely and add to the soup; allow them to brighten for a minute or two.

9. Season with additional sea salt and freshly ground pepper, ladle into bowls, and serve.