Roast Chicken Soup with Vegetables

 Chicken Soup

Of course Mom made her own chicken stock. She’d use leftover  bones and skin from a cooked or raw chicken carcass and add in celery, carrots, onions, parsley, salt and pepper to the old worn out stock pot.  The back freezers always had Tupperware “stocked” with her homemade soup base.

I still haven’t mustered up the nerve to to make my own stock (yes, I know it looks and sounds easy).  However, I did make the most wonderful Chicken Soup with Roasted Vegetables yesterday to try to ward off another frigid day of sub-freezing temperatures.

This entire week has been so cold outside for some reason I could only find the energy to make comforting, hearty soups for dinner.  My kids never seemed to complain, probably because each soup was served with a very appealing slice of bread for dunking.

This Roast Chicken Soup recipe is beyond simple to throw together.  I adapted the recipe from Danielle Walker, author at Against All Grain.  I only used the ingredients I had on hand in my kitchen because there was absolutely no way I was going to venture outside until I was forced to pick up my kid from school.  The recipe originally calls butternut squash cubes but I substituted some butternut squash soup base in place of the cubed version, and I used two cups of crunchy kale in place of spinach.

This soup is wonderfully tasty and there were no leftovers.  Not even for me. Feel free to throw in any of your favorite vegetables.  Next time around I’m going to add in some sugar snap peas and baby broccoli florets.

Hope you enjoy.  And, don’t forget a nice piece of bread too.


Speak Your Mind