Roasted Vegetable Soup With Chicken Melts

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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

  
  

Directions

1. 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.
2. 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.)
3. 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.