Green Veggie Roasted Chicken Soup

1. 1

   Make Stock:

2. 2

   Remove all edible parts from roasted chicken and set aside. In a large stock pan add olive oil and at medium tempature brown remaining chicken skin and bones until golden brown and well carmalized. Add any drippings or juice from chicken container. Deglaze pot with 1/2 cup water. Add remaining water and season with salt. Strain into large bowl and set aside.

3. 3

   Soup:

4. 4

   Add olive oil to pot and brown one onion,1 add garlic. Add remaining veggies based on what cooks the fastest, adding it last. Add stock and chicken in bite size peices. Cook until flavor is developed, will get better with time.

* Per serving · 4 servings · Values may vary.

No additional tips available.