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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Roasted Chicken & Veggie Soup Recipe

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This recipe for Roasted Chicken & Veggie Soup is from The Navatuary Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chop
3 stalks of celery
2 leeks
1 chard
1 kale (I don’t like kale in the soup, so I double the chard)
4 carrots (I do nickels if the carrot isn’t too big)
½ bunch Italian parsley
1 onion
1 organic 4-5 lb chicken
1 bay leaf
Thyme
rosemary
Directions:
Directions:
Layer the vegetables and herbs in the bottom of the roasting pan, nestle the chicken breast down into the vegetables, put it in a 425 oven and fill with water half way up the chicken. Turn the chicken every 30 minutes for 2 hours. I had a smaller chicken this weekend so I took it out after 90 minutes. You can tell when you flip it the 3rd time.
Cool the chicken and cut into cubes. Refrigerate the soup and skim the fat off the top.
Personal Notes:
Personal Notes:
Susan Hamilton is a nutritionist in Concord, MA who has been greatly helpful to multiple people in our family for a various number of health reasons. This is her recipe.

 

 

 

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