Against All Grain’s, Roast Chicken Soup with Roasted Vegetables

When looking for recipes to recommend my clients that are in need of digestion-friendly options, Danielle Walker’s blog and cookbook, Against All Grain, have provided dependable and creative ideas for healthy meals and snacks. This recipe is simple, but delicious, and a great way to use up any excess veggies in your fridge.

INGREDIENTS:

  • 2 garlic cloves, minced
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed*
  • ½ yellow onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock, store-bought or homemade
  • 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups baby spinach

*For SCD/ FODMAP diets, eliminate the sweet potato and increase the butternut squash to 2.5 cups

INSTRUCTIONS:

  1. Preheat oven to 425 degrees F.
  2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
  6. Adjust seasonings to your taste.