Roasted Vegetable Soup With Chicken Melts

Roasted Vegetable Soup With Chicken Melts
Anna Williams
Transform last night's chicken and vegetables into a tasty soup and sandwich combo.

Get the recipe for Roasted Vegetable Soup With Chicken Melts.
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Serves 6
preparation
20
minutes
cooking
40
minutes

Ingredients

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

Directions

  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.

 

Dawn Perry
September 2012

Nutritional Information

  • Per Serving
  • Calories 663
  • 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
What does this mean? See Nutrition 101.

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