Roasted Chicken Vegetable Soup

I love to be able to repurpose leftovers. I hate wasting food! Especially with how expensive good quality food is ! Whenever I roast chicken I always make 2 … why you ask? So usually we eat 1 that night for dinner, the second roasted chicken I use that week. I can make soup, salads, enchiladas, tacos. I mean the possibilities are endless. Saves you so much time during the week. This is one of my favorites to make.

Roasted Chicken and Vegetable Soup

Every time I roast chicken for dinner I make 2 chickens (since it takes the same amount of time) just so I can make this soup the next day.  My family loves it so much!  For breakfast my son will ask for this soup with an egg swirled in! 

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Ingredients

  

• 2 tablespoons olive oil or avocado oil
• 1 large onion diced
• 1 leek thinly sliced, optional
• 4 carrots peeled, and diced
• 2 celery diced
• 2 tablespoons sea salt
• 1 teaspoon oregano dried
• 1 teaspoon thyme dried
• 1 teaspoon dill dried
• 1 teaspoon ground black pepper
• ½ cup parsley finely chopped
• 4 cups chicken or vegetable stock or broth
• 2 cups water
• 1-3 cups leftover roasted chicken

Instructions

 

• Heat oil in large pot.  Add onion, leek, carrots, celery, salt, oregano, thyme, dill and ground black pepper.  Cook on high for 5 minutes. 
• Add the parsley, broth/stock, water and chicken. 
• Bring to a boil, lower heat to simmer, cover and cook for 35 minutes.