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Roast Chicken Soup

Servings= 4-6


  • 2 garlic cloves, minced*
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1/2 onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock, (without added preservatives)
  • 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 cup water
  • 2 cups baby spinach, washed and chopped
  • Salt to taste


  1. Preheat oven to 425°F.
  2. Toss garlic, carrots, butternut squash and sweet potatoes in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, or until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, dried herbs, and salt. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  4. Add roasted vegetables, dried herbs, water, spinach and salt to the soup.
  5. Simmer for 5-10 minutes. Blend/ puree the soup with a hand blender or blender.

Recipe adapted from: againstallgrain.com

IBD-AID™ Phase I (as tolerated), II, and III 

*May need to omit for Phase I, as tolerated.