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Soup Week: #2 Roasted Chicken and Vegetables Soup

Here’s my twist on the classic chicken and veggies soup. Instead of the usual way of boiling the ingredients in the stock, I decided to roast them then add the stock. Roasting the veggies and chicken gives it that slight smoky taste you only get when roasting.

Roasted chicken and vegetable soup

Makes 4 servings

3 small zucchini

200 gr Brussel sprouts, cut in halves 

1 medium sized carrot 

1 medium sized potatoes

1 onion

2 chicken thighs, cut up into small pieces

Salt and pepper to taste

Olive oil

1 litre of chicken or vegetable stock or boiling water

For the spices, just a sparing dash of everything (you can also use any kind of spice that you want):
Turmeric

Paprika

Cinnamon

Coriander

Cumin

Directions:

1. Pre-heat oven to 175 C.

2. Chop up veggies into small pieces (except for the Brussel sprouts)

3. Using a baking sheet, lay out the veggies and chicken.

4. Season with salt, pepper and the spices. You can omit the spices or substitute with another.

5. Add olive oil until ingredients are fully coated.

6. Cook in the oven for 20 minutes.

7. Pre-heat a pot in medium heat.

8. Add the roasted veggies and chicken in the pot.

9. Add the stock or boiling water gradually until it just covers the ingredients.

10. Bring to just boiling then turn off and serve.

Hope you’ll like this one!

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This entry was posted in: Recipes

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Expat blogger in Qatar. Guest experience. Recipes. Daily blahs. All establishment reviews are of my own experience, be it paid for by myself or sponsored by the mentioned establishment. Qatar Eats and The Reformed Junk Food Junkie are both private properties. Reproduction of material from these websites and related social media websites without written permission is strictly prohibited. Using material without authorization constitutes as plagiarism as well as copyright infringement.

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