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Leftover Roast Chicken Soup with Roasted Vegetables AgainstAllGrain.com Leftover Roast Chicken Soup with Roasted Vegetables

Ingredients

• 2 garlic cloves, minced
• 👀 ginger
• 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, eliminate the sweet potato and increase the butternut squash to 2.5 cups