Kathie's Butternut Harvest Chicken Soup
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1 1/2 lbchicken breast or tenderloin
6 cchicken stock
2-3minced garlic cloves
3/4 tspdried parsley
1 bag(s)baby spinach (optional)
How to Make Kathie's Butternut Harvest Chicken Soup
- 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.
- 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.
- 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.
- 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