Roast Chicken and Vegetable Soup

7 Ratings
  • 5 2
  • 4 0
  • 3 3
  • 2 1
  • 1 1

This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.

Martha Stewart Baby, Special Issue 2000, Martha Stewart Baby, 2000, Martha Stewart Baby, 2000

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Recipe Summary

Servings:
1
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Ingredients

Directions

  • 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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Reviews (1)

7 Ratings
  • 5 2
  • 4 0
  • 3 3
  • 2 1
  • 1 1
Martha Stewart Member
01/03/2018
Quick, easy way to eat leftovers from the Double Roasted Chicken recipe. Nice to have multiple options - eat the original recipe, soup, and salad. Love the 3 recipes!
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