Using leftover roasted chicken and veggies will give you a jump-start on this yummy chicken soup recipe. Plus, it'll keep in the fridge for up to three days, so you can enjoy your leftover soup the next day too.

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Paleo Chicken-Vegetable Soup

Ingredients

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Directions

Instructions Checklist
  • Measure 2 cups shredded chicken from Roast Chicken and Vegetables (save remaining chicken to use in other recipes). In a large saucepan combine the chicken, the roasted vegetables, and stock. Heat through. Season with salt and pepper.

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Nutrition Facts (Paleo Chicken-Vegetable Soup)

207 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 60 mg cholesterol; 1094 mg sodium. 833 mg potassium; 22 g carbohydrates; 6 g fiber; 11 g sugar; 22 g protein; 0 g trans fatty acid; 18634 IU vitamin a; 51 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 68 mcg folate; 0 mcg vitamin b12; 93 mg calcium; 2 mg iron;

Roast Chicken and Vegetables

Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 375°F. Season chicken with salt, paprika, and pepper. Arrange carrots and onion in a roasting pan. Top with chicken.

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  • Roast, uncovered, 1 hour, 35 minutes. Add broccoli to roasting pan. Roast 10 to 20 minutes more or until chicken is done (at least 175°F in the thigh). Remove and let stand, covered, 30 minutes. When cool enough to handle, remove meat, discarding skin and bones. Shred chicken. Transfer chicken to an airtight storage container. Cover and chill up to 4 days or freeze up to 4 months. Chop vegetables, reserving any liquid from pan. Transfer vegetables and liquid to an airtight container. Cover and chill up to 4 days.

Nutrition Facts (Roast Chicken and Vegetables)

266 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 119 mg cholesterol; 295 mg sodium. 857 mg potassium; 14 g carbohydrates; 4 g fiber; 6 g sugar; 39 g protein; 0 g trans fatty acid; 13554 IU vitamin a; 54 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 15 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 1 mcg vitamin b12; 79 mg calcium; 2 mg iron;

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