Leftover Roasted Vegetable Chicken Soup

Cook once and dine twice with a big batch of roasted vegetables. And make the most of the leftovers by adding them to a simple chicken soup!  

This post is sponsored by ReganMillerJones, Inc and the General Mills Bell Institute of Health and Nutrition on behalf of  Progresso^TM. I received free samples of the soup mentioned and was compensated for my time. 

There’s something about canned soup that brings me back to my childhood. And something about having small children that makes the ease of opening a can of soup like Progresso^TM the best option for a quick and easy meal. I now know your secret Mom!

While I’m one for making a big batch of roasted vegetables as part of my weekly food prep and adding the leftovers to egg scrambles and stir-fry’s, I recently added the roasted veggies to a can of Progresso^TM Traditional Hearty Chicken and Rotini soup. The result? Hello flavor! And hello toddlers spooning a few green beans in their mouths, along with the white meat chicken and rotini pasta they already love.

February is soup season, and what better way to get a warm bowl of deliciousness on the table fast by trying new soup varieties and recipes, like this leftover roasted vegetable chicken soup. The convenience of opening a can of Progresso^TM soup after a busy morning or afternoon helps me prep a meal in minutes when we walk through the door! And who wouldn’t want their kids to eat more veggies?! You can use this method of adding extra veggies to any one of Progresso’s chicken soups. Each of their chicken soups are made with 100% antibiotic and hormone free white meat chicken breasts, quality and flavor I feel good about feeding my family.

#SoupYourWay and give Progresso^TM a try this soup season and beyond! And don’t forget to add the roasted veggies for an extra punch of nutrition and flavor!

For more soup news and recipes, be sure to visit theProgresso^TM website, Pinterest, Instagram, and Facebook pages.