Kathie's Butternut Harvest Chicken Soup

kim *

By
@Bakerella

This is my new favorite soup! Could literally live off this throughout the Fall/winter months. More like a stew. Friend Kathie brought some over recently when I was under the weather. I've been making a large batch every week since. The flavors come together perfectly. Warm & yummy!


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Rating:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2
sweet potatoes
6
carrots
1
butternut squash
1
onion
1 1/2 lb
chicken breast or tenderloin
6 c
chicken stock
2-3
minced garlic cloves
3/4 tsp
dried parsley
1/2 tsp
thyme
1/2 tsp
rosemary
1/4 tsp
oregano
1 tsp
salt
1/4 tsp
pepper
1 bag(s)
baby spinach (optional)

Directions Step-By-Step

1
Peal & chop all vegetables into bite sized chunks.
Toss w/olive oil & sprinkle w/salt & pepper.
Roast in oven at 450 for 20 min's until semi soft.
2
Meanwhile ... while veggies are roasting, cut chicken into bite sized pieces & quickly brown in large pot or dutch oven (whatever pot you are using to prep soup) drizzled with olive oil. Add 2-3 minced garlic cloves during last minute of browning. Once browned, remove chicken from pot & set aside.
OR simply use 3 cups shredded ready made rotisserie style chicken.
3
Add chicken stock, dried herbs, & HALF of roasted vegetables to pot. Simmer for 15 minutes.
Using handheld immersion blender (or whatever you have) puree veggies, herbs & stock together to create a thickened "creamy" broth.
4
Now add browned chicken and remaining roasted veggies to pot. Simmer 5 min's till heated through.
Optional: Add baby spinach before serving just till wilted.
Also makes a great after ThanksGiving soup using leftover turkey: )
** Perfect for those following Primal/Paleo Diets

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy