Chicken Soup with Roasted Veggies HM
Ingredients
- 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
Instructions
- 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.