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
Source: Martha Stewart Baby, Special Issue 2000
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.