Roasted chicken and root vegetables soup

Makes 8 portions.

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Roast chicken, soluble fiber-rich pot barley and root vegetables make this soup tasty and satisfying. For a boost of freshness and flavor, I added microgreens and freshly grated parmigiano reggiano.

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Ingredients

Roasted whole chicken

3 chopped carrots

3 chopped celery stalks

2 chopped turnips

2 chopped onions

1 cup cooked pot barley

Extra-virgin olive oil

Fresh or dried thyme

Salt and pepper to taste

Microgreens and Parmigiano Reggiano to garnish

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Method

Remove the skin and meat of a roasted chicken

Make a broth with the carcass by boiling it and add 1 chopped onion, 1 chopped carrot and 1 chopped celery. Add also thyme, salt and pepper. Bring to a boil and simmer for about 1 hour. With a slotted spoon, remove the big pieces. Strain the broth with a fine mesh strainer.

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In a large saucepan, sautee the remaining chopped vegetables for a few minutes. Add the broth and meat. Let simmer for 20 minutes. When ready to serve add the cooked barley and toppings. Enjoy! 🤍

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Marie-Maxime Bergeron RD
Registered Dietitian

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