Roast Chicken and Vegetable Soup
This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.
- Servings: 1
Source: Martha Stewart Baby, Special Issue 2000
- 1 fourteen-ounce can low-sodium chicken stock, or homemade
- 1 cup Double Roasted Chicken (see Double Roast Chicken recipe) cut into bite-sized pieces
- 1 cup assorted roasted vegetables (reserved from Double Roast Chicken recipe) cut into bite-sized pieces
- 1 teaspoon fresh thyme
- Salt and freshly ground pepper
Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.