Leftover Roast Chicken Soup with Roasted Vegetables
Roast chicken is an almost effortless dish to prepare and always satisfies a hungry crowd. I don’t have a recipe up on my site for some reason (we’ll have to fix that down the road!) but I like to roast mine perched atop a bed of root vegetables in a little white wine and chicken stock bath. The juices from the bird drip down into the pan and infuse the root vegetables so they come out tender and flavorful. While the chicken is always thoroughly enjoyed by all, there always seems to be leftovers. Both the dark meat hidden between the bones or the underside of the bird and even some white breast meat as well. Not to mention the entire carcass that can be saved to make bone broth.
This soup is the solution to using up all of the extra vegetables from the roast as well as the leftover chicken. It’s a hearty soup and will warm your body right up on a cold day. If your family devours the meat from the roast chicken then you may need to add in a few extra chicken breasts, but since I cook for a family of 2.5 we always have leftovers. We like to serve it with this Moroccan Chicken Salad but I leave the chicken off since the soup is like a meal in itself.
- 2 garlic cloves, minced
- 2 carrots, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed*
- ½ yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock, store-bought or homemade
- 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
- ¾ teaspoon dried parsley
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- ¼ teaspoon cracked pepper
- 1 cup water
- 2 cups baby spinach
- *For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups
- 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 taste.
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This soup looks amazing! I can’t wait to try it! I do wish there was a way to print “just” the recipe from your page. It uses up a lot of ink because it prints the whole page. And a lot of paper. Something to consider.
Thanks!!
You can copy the recipe to a word doc and print if from there. That’s what I do.
This looks delicious; excited to try it!
Perfect for a cold day, lovely quick easy and tastey, loved your photo’s and that you used afforable and available ingredients. Thank you!
Your recipe is amazing! and I would like to post to facebook , or “pin” it, to spread the word. How do I do that? Thank you!
You can use my “pin it” button underneath the photo at the top. And on the homepage you should be able to share to Facebook
This looks delicious–I am a huge fan of soups in the winter. This is our first winter on the SCD diet, so I am overhauling our soup repertoire. Thanks for all your hard work.
Can’t wait to try the soup! I love the bowl in the picture too? Are they handcrafted or did you purchase the set?
My dad made it back in the 70′s
Delicious! And so easy to throw together! Thanks
Can you eat sprouted grain flours? I have been reading about them and thought of you.
This soup is amazing! My family couldn’t get enough. So easy and so much flavor!
Love this recipe! Will be linking back to this in my upcoming post
Thanks Marla! Look forward to seeing the post
Looks quite appetite. Do you remove the chicken skin beforehand?
Good question – yes I do remove the skins!
Hi Danielle,
Do you have a recipe for homemade stock (chicken or beef)? I’m trying to incorporate homemade stock into my daily diet, but can’t say I’m really loving it all that much. Any guidance is appreciated!
Thanks,
Penina
I base mine off of Sally Fallon, but there is one coming in the book!
I made this soup last night and is was PHENOMENAL! Thanks so much for posting this. I have just recently been introducing myself to squashes (I had only ever been forced to eat yellow squash when I was young, which I never really liked, and therefore have always steered clear of squash) and so last night was my first time to have butternut squash… YUM. Definitely going in my favorite recipes box
I use the Pepperplate app for iPad and copy and past to that so I have a great database of wonderful recipes to use. No paper required.
Love the orange color with the green. I can’t wait to make it with some leftover chicken from tonight’s dinner. Thanks for the great recipe.
I know this is an elementary question, but I almost never make soups with meats so I haven’t learned yet…
If making this soup using raw chicken, do I cook it in that stock? You said “For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.” But I wasn’t sure if that meant do it in the oven or actually do it in the stock you’ve got going?
(By the way, this soup looks AMAZING and I’m excited about trying it!)
Gutsy Girl
Go ahead and cook it in right with the soup!