Chicken and Roasted Veggie Soup HM


Chicken Soup with Roasted Veggies HM


  • 1 small butternut squash
  • 1 ea. onion
  • 3 each carrots
  • 3 stalks celery
  • 1 teaspoon coarse sea salt plus more to taste
  • 1 head garlic
  • 2 cups cooked chicken
  • 3 cups chicken broth
  • 1 bunch kale
  • 1 cup fresh herbs (chives basil cilantro parsley or anything you have on hand)
  • ground black pepper to taste


  • Preheat oven to 350F.
  • Peel and deseed squash. Chop onion, carrots, celery, and squash into bite-sized chunks, season with sea salt, and place on a lipped baking sheet lined with parchment. Roast with the whole head of garlic for about 45 minutes, or until the vegetables start to soften.
  • Shred chicken and add with chicken broth into a stock pot. Mash roasted garlic and mix with some of the chicken broth to make a thin paste.
  • Add garlic paste and roasted veggies into the soup; cook on low for 30 minutes to 1 hour.
  • Mince kale and herbs finely and add to the soup; allow them to brighten for a minute or two. Season with additional sea salt and freshly ground pepper, ladle into bowls, and serve.