ROAST CHICKEN AND VEGETABLE SOUP

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Roast Chicken and Vegetable Soup image

This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

1 fourteen-ounce can low-sodium chicken stock, or homemade
1 cup Double Roasted Chicken (see Double Roast Chicken recipe) cut into bite-sized pieces
1 cup assorted roasted vegetables (reserved from Double Roast Chicken recipe) cut into bite-sized pieces
1 teaspoon fresh thyme
Salt and freshly ground pepper

Steps:

  • Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.

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