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Roasted Vegetable Soup With Chicken Melts

Roasted Vegetable Soup With Chicken Melts Recipe

  • 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
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