Roasted Vegetable Soup With Chicken Melts

Photo by Anna Williams
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 663 calories
    • Fat 30 g
    • Sat Fat 11 g
    • Cholesterol 129 mg
    • Sodium 1,189 mg
    • Protein 47 g
    • Carbohydrate 49 g
    • Sugar 15 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 328 mg


  1. Check Leftovers from Roasted Chicken and Vegetables With Maple-Mustard Sauce:
  2. Check 5cups roasted vegetables
  3. Check 1/4cup maple-mustard sauce
  4. Check 1 roasted chicken, meat shredded
  5. Check Additional ingredients:
  6. Check 5 to 6cups low-sodium chicken broth
  7. Check kosher salt and black pepper
  8. Check 1/2cup orange juice
  9. Check 6 slices country bread
  10. Check 1/4 small red onion, thinly sliced
  11. Check 6ounces Cheddar, grated (about 1 1/2 cups)
  12. Check 1cup baby arugula
  13. Check 1tablespoon chopped fresh dill


  1. In a large saucepan, combine the roasted vegetables, 5 cups of chicken broth, and ¼ teaspoon each salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the carrots are very soft, 10 to 15 minutes. Stir in the orange juice.
  2. Working in batches, transfer the vegetable mixture to a blender and puree until smooth, adding more broth if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the saucepan.)
  3. Meanwhile, heat broiler. Place the bread on a baking sheet and, dividing evenly, spread with the maple-mustard sauce. Top with the chicken, onion, and cheese and broil until the cheese is melted, 3 to 4 minutes. Top with the arugula and serve with the soup, sprinkled with the dill.