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Chicken and Roasted Veg Soup

By May 31, 2019Recipes

Soups are wonderfully nutritious and kind on the digestive system

This delicious bowl of goodness is a complete meal that also contains the
amazing healing and detoxing properties of bone broth. Enjoy!

Ingredients:

Roasted Veg
3 Cloves garlic, peeled
1 Small sweet potato, peeled and cubed
2 Cups peeled and 2cm cubed carrots
2 Cups peeled and 2cm cubed pumpkin
1 Red onion, quartered
2 Tablespoons coconut oil
Pinch Himalayan salt and pepper

Soup
5 Cups chicken broth (or 5 cups water + 4 Tablespoons Sonia’s Chicken Bone Broth Powder)
2 Cups Cubed cooked chicken breast
1 ¼ Teaspoons dried parsley
¾ Teaspoon each of dried thyme and rosemary
½ Teaspoon dried oregano
2 Cups baby spinach
1 Head of broccoli, cut into small florets
Salt and pepper to taste

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Method:

Preheat oven 220 Deg C.

Roast Veg: Place veg into a lined baking tray. Toss with coconut oil, salt and pepper.

Roast for approx. 20 minutes or until vegetables are tender.

Once veg are roasted, add the onion, ½ of the roasted veg and 1 Cup of broth to the blender. Puree.

Bring the remaining 4 cups of chicken broth to simmer with salt pepper and herbs.

Add broccoli and simmer for 3 minutes until slightly soft.

Then add the vegetable puree, remaining roasted veg and cooked chicken. Stir and Simmer.

Add spinach and simmer until spinach is wilted (approx. 5 minutes). Season with salt and pepper

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