Leftovers from Roasted Chicken and Vegetables With Maple-Mustard Sauce:
roasted chicken, meat shredded
5 to 6
low-sodium chicken broth
kosher salt and black pepper
slices country bread
small red onion, thinly sliced
Cheddar, grated (about 1 1/2 cups)
chopped fresh dill
- 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.
- 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.)
- 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.