It’s spring already but cold season isn’t over yet so try using a bowl of this hearty and restorative chicken soup flavoured with the richness of roasted vegetables to combat those nagging germs.
You can easily modify it to suit your tastes and whatever vegetables you have on hand as almost nothing is the worse for roasting. Why not try fennel or tomatoes and omit the garlic for a variation?
Roasted Vegetable Chicken Soup(serves 4)
1. Remove the skin from the chicken and heat a large dutch oven to medium high heat. Sprinkle chicken with salt and pepper and brown well in the pan. Cover with the water or stock and bring to a gentle simmer. Simmer for 90 minutes. Skimming impurities as they rise to the surface.
2. Remove chicken from the pot and shred it.
Note: you can make it ahead to this point Refrigerate chicken and stock separately. Before using skim any congealed fat from the top of the stock.
3. Preheat oven to 400F. Toss the vegetables in remaining olive oil and sprinkle with salt. Roast for 25 minutes, flipping vegetables halfway. Dice all vegetables into small bites other than the garlic. Squeeze the roasted garlic from the cloves and stir all into the broth along with the remaining chicken.
4. Simmer for 20 minutes and season to taste. If desired stir in macaroni and cook until tender. Serve hot.
Note: This can also be made with roast chicken leftovers, just use the carcass to make the soup and the leftover chicken instead of the chicken legs. Also, as with many soups this is best made the day before.