Roast Chicken and Vegetable Soup

This satisfying soup can be made with the recipe for Double Roast Chicken or your own roast chicken and roasted vegetable leftovers.

  • Servings: 1
Roast Chicken and Vegetable Soup

Source: Martha Stewart Baby, Special Issue 2000


  • 2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 1 cup , cut into bite-sized pieces, from each of assorted vegetables and roast chicken Double Roast Chicken
  • 1 teaspoon fresh thyme, leaves
  • Coarse salt and freshly ground pepper


  1. 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.


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