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Roasted Vegetable Soup With Chicken Melts
- 5 cups Leftovers from Roasted Chicken and Vegetables With Maple-Mustard Sauce:
- 1/4 cup roasted vegetables
- 1 maple-mustard sauce
- 5 to 6 cups roasted chicken, meat shredded
- 1/2 cup Additional ingredients:
- 6 low-sodium chicken broth
- 1/4 kosher salt and black pepper
- 6 ounces orange juice
- 1 cup slices country bread
- 1 tablespoon small red onion, thinly sliced
Directions:View on Real Simple
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