Real Recipes From Real Home Cooks ®

kathie's butternut harvest chicken soup

Recipe by
kim *
Boston, MA

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!

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For kathie's butternut harvest chicken soup

  • 2
    sweet potatoes
  • 6
  • 1
    butternut squash
  • 1
  • 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
  • 1/2 tsp
  • 1/4 tsp
  • 1 tsp
  • 1/4 tsp
  • 1 bag
    baby spinach (optional)

How To Make kathie's butternut harvest chicken soup

  • 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