November 23, 2016
Leftover Roast Chicken & Vegetable Soup
Cook & Prep Time: 25 minutes
1 cup onion (diced)
2 garlic cloves (roughly chopped)
salt & pepper to taste
2 cups diced cooked chicken
2 cups left over vegetables
6 cups chicken broth
1 tbsp butter
1/4 tsp rosemary
1/4 tsp thyme
1-2 tbsp fresh parsley (roughly chopped)
Heat a stock pot on medium heat and melt butter.
Sauté onion and garlic with rosemary and thyme on the hot pan with butter until fragrant and golden brown, about 4 minutes.
Add chicken broth, close the lid and bring to a simmer.
Add the remaining ingredients to the pot with simmering broth and cook for one to two more minutes.
Garnish with parsley and serve hot.