Roasted Chicken and Veggie Stew



2 cloves garlic, minced
2 carrots peeled and sliced
1 cup butternut squash, peeled and cubed
1 sweet potato, peeled and cubed
½ yellow onion, quartered
2 tbsp. olive oil
4 cups chicken broth
3 cups leftover roasted chicken/turkey or 1 lb. uncooked chicken breast
¾ tsp. dried parsley
1 tsp. sea salt
½ tsp. dried thyme
½ tsp. dried rosemary
¼ tsp. dried oregano
¼ tsp. fresh black pepper
1 cup water
2 cups spinach, coarsely chopped


Preheat oven to 400°

Prepare garlic, carrots, butternut squash, sweet potato, and onion.

In a large bowl add the prepared vegetables. Drizzle with olive oil and toss until coated. Spread veggies onto a baking sheet. Bake in the oven for 20 minutes, until the veggies are tender.

While the veggies are roasting bring the chicken broth to a simmer in a large stockpot over medium heat. If using raw chicken add to the broth and cook about 45 minutes until chicken is cooked through. Remove chicken from broth and cut or shred chicken into bite-sized pieces. If using leftover roasted chicken shred chicken into bite-sized pieces and set aside.

Once veggies are roasted place half of them and all of the onions into a blender. Puree the veggies with the cup of water. Add the remaining veggies into the pot of broth.

Stir in the herbs and spices, the shredded chicken and the pureed veggie mixture. Stir in the spinach and simmer 5-10 minutes, just until spinach is wilted and soup is hot.


If using raw chicken this recipe will take a bit longer to prepare.