Roasted Vegetable Soup With Chicken Melts

By danyell923

Ingredients

• Leftovers from Roasted Chicken and Vegetables With Maple-Mustard Sauce:
• 5 cups  roasted vegetables
• 1/4 cup  maple-mustard sauce
• 1 roasted chicken, meat shredded
• Additional ingredients:
• 5 to 6 cups  low-sodium chicken broth
• kosher salt and black pepper
• 1/2 cup  orange juice
• 6 slices country bread
• 1/4 small red onion, thinly sliced
• 6 ounces  Cheddar, grated (about 1 1/2 cups)
• 1 cup  baby arugula
• 1 tablespoon  chopped fresh dill

Details

Servings 6
Adapted from realsimple.com

Preparation

Step 1

Directions

In a large saucepan, combine the roasted vegetables, 5 cups of chicken broth, and ¼ teaspoon each salt and pepper. Bring to
a boil, reduce heat, and simmer, stirring occasionally, until the carrots are very soft, 10 to 15 minutes. Stir in the orange
juice.

Working in batches, transfer the vegetable mixture to a blender and puree until smooth, adding more broth if necessary to
reach the desired consistency. (Alternatively, use a handheld immersion blender in the saucepan.)

Meanwhile, heat broiler. Place the bread on a baking sheet and, dividing evenly, spread with the maple-mustard sauce. Top
with the chicken, onion, and cheese and broil until the cheese is melted, 3 to 4 minutes. Top with the arugula and serve with
the soup, sprinkled with the dill.