Leftover Makeover: Chicken and Roasted Vegetable Soup

I might have already mentioned before that whenever we get asked by close family members from the U.S. what we want them to bring home for us when they visit we would shamelessly ask for Costco chicken (and yes, their apple pie too sometimes!). There are only three of us and the chicken is relatively larger than what we can consume per meal leftovers are, therefore, inevitable. Most of the time we save the leftovers for tacos, but here's another recipe that I love to make out of the leftover chicken.

Ingredients:
Leftover chicken
Carrots, roughly cut into large chunks
Potatoes, quartered
Squash, roughly cut into large cuts
Garlic head, halved
Onion, minced
Olive oil
Milk or cream
Salt and pepper

Procedure:
Combine vegetables and garlic. Drizzle olive oil over.
Roast in an oven heated at 350 F for about 30 minutes or until they caramelize.
Shread chicken meat off the bone. Keep the bones to make chicken stock.

In a stock pan, heat olive oil, add onions and cook until transparent.
Add shreaded chicken and roasted vegetables (make sure to remove the skins of the garlic).
Add chicken stock or water. 
Add milk or cream. Lower heat and  bring to a boil. Remove from heat.
With a handheld mixer (if unavailable you may use a blender) puree mixture until you get the desired consistency (smooth to slightly chunky).   
Season with salt and pepper.