Roasted Chicken and Vegetable Soup

The weather is finally cooling off here in Oregon and you know what that means! SOUP!

Last night, I found Against All Grain’s soup selection to be quite appetizing.  I made the roasted chicken and vegetable soup and it did not disappoint.   However, I would do one thing different the next time I make it.  The recipe calls for roasted chicken.  Unfortunately, I did not have leftover roasted chicken and I was tired, so I just boiled it.  Tip: Don’t just boil it.  I definitely could have used a little more excitement with the chicken.  Next time, I will save some leftover roast chicken or if I feel really crazy, I would try some grilled chicken

The delicious soup! And yes, that is an alligator spoon.
I have to stay true to my Louisiana roots.

That being said, the vegetables and herbs were amazing.  The flavor was so fresh and perfect for fall.  Also, I am really behind the curve on this one, but can I just say I LOVE butternut squash.  This is the first year I have ever tried to cook with it.  I don’t know why I hesitated in the past, but oh man is it good!  One of these days I need to go all IRON CHEF and try to use butternut squash in every dish.  (kidding….sort of…)

My recap of last night’s recipe is pretty brief because the recipe is straightforward and simple.  But don’t let the simplicity fool you, it is hearty and warm and perfect during these cooler fall nights! 

Over the next few weeks, I am going to be working on my own new recipes.  Some ideas include grain free/dairy free apple cider cookies and a dairy free version of an exceptional mushroom soup recipe.