Even though the temperature may not be freezing just yet, the weather is getting cooler. And that makes it a perfect time to sip on some soup! This ratatouille chicken soup is the perfect recipe for those chilly fall days!
Fall-Inspired Ratatouille Chicken Soup
1 cup zucchini (diced 1/2″)
1 cup squash (diced 1/2″)
1 cup eggplant (diced 1/2″)
2 cups roma tomatoes (diced 1/2″)
3 tablespoon olive oil
1/2 cup white onion (diced 1/4″)
2 tablespoons garlic, minced
1 tablespoon ginger, zested
2 teaspoon oregano (dried)
1-2 chipotle peppers
5 cups chicken broth
5 cups water
1 pound chicken breast (boiled and shredded)
1 tablespoon salt
2 teaspoon pepper
1/4 cup chopped cilantro
Pre-heat oven to 375 degrees while preparing vegetables. Season zucchini, squash, eggplant and roma tomatoes with 2 tablespoon of olive oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper, place on sheet pan and roast in oven for 20 minutes.
In a stock pot, place remaining olive oil, onion, ginger and garlic and sautee until translucent. Then add chicken broth and chicken, simmer until vegetables are ready.
Once vegetables are roasted put the tomatoes and chipotle into a blender and mix until it becomes a puree. Add the vegetables and chipotle puree into the stock pot, season with salt and pepper and allow to simmer until ready to serve. Garnish with cilantro.
*Can be topped with avocado and wonton chips before serving.