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

Ingredients

  • 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

Directions

  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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