Roasted Chicken and Vegetable Soup

🧂 Ingredients

• 2 leeks

  green top removed, washed thorouglhy and sliced and roasted (see note below)
• 1 each red bell pepper

  sliced in strips and roasted (see note below)
• 1 orange bell pepper

  sliced in strips and roasted (see note below)
• 1 yellow bell pepper

  sliced in strips and roasted (see note below)
• 2 carrots

  peeled, sliced and roasted (see note below)
• 5 roma tomatoes

  halved and roasted (see note below)
• 1 cup yellow squash

  sliced and roasted (see note below)
• 1 cup zucchini

  sliced and roasted (see note below)
• 2 cups butternut squash

  peeled, cubed and roasted (see note below)
• 1 bunch asparagus spears

  two inches trimmed off bottom, roasted (see note below)
• 1 cup whole green beans

  roasted (see note below)
• 2 cups grilled chicken slices

  (see note below)
• 48 oz. ctn. chicken broth

Instructions

• 1 Combine ingredients in a large Dutch oven.
• 2 Heat over medium heat until veggies are hot—about 15 minutes.

Nutrition Info