Best Kathies Butternut Harvest Chicken Soup Recipes

Roasted Chicken and Butternut Soup image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs
1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
1 small yellow onion, diced medium
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 to 2 tablespoons fresh lemon juice
Fresh cilantro (optional)

Steps:

Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

Nutrition Facts : Calories 307 g, Fat 13 g, Fiber 5 g, Protein 19 g

O'charley's Chicken Harvest Soup image

Provided by Loves2Teach

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

1/4 lb butter
3/4 cup flour
2 1/2-3 quarts water
2 tablespoons chicken base (see note)
2 quarts chicken stock (see chicken tenders recipe)
1 lb fresh carrot, diced
6 -7 celery ribs, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
10 ounces egg noodles
2 quarts water
2 tablespoons chicken base
1 small onion, cut into quarters
1/2 celery rib, cut into 2-inch segments
2 1/2 lbs chicken tenders, thawed

Steps:

In a large pot, melt butter.
Add flour and cook 3 to 4 minutes.
Slowly add the 2 1/2 to 3 quarts of water, stirring constantly.
The amount of water used depends on how thick you want the soup.).
Simmer 20 minutes.
Add chicken base and chicken stock.
While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.
Add carrots, celery and onion.
Cook 6 minutes.
Drain.
Add to chicken stock mixture along with white pepper and garlic powder.
Simmer 10 minutes.
Add diced cooked chicken tenders.
Cook noodles in a separate pan of boiling water for 3 to 4 minutes.
Drain and rinse with cold water.
Add to soup (noodles will continue cooking in the soup).
Simmer soup 2 or 3 minutes more and serve.
*To make your chicken tenders*.
In a large pot, bring water, chicken base, onion and celery to simmer.
Add chicken.
Gently simmer until done, about 5 to 6 minutes.
Do not overcook.
Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.).
Place chicken in the freezer to stop the cooking process.
When cool, use a sharp knife to dice into 1/2-inch cubes.
Add to soup.

Kathie's Butternut Harvest Chicken Soup image

Provided by kim * @Bakerella

Number Of Ingredients 14

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

Steps:

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