KATHIE'S BUTTERNUT HARVEST CHICKEN SOUP
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!
Provided by kim * @Bakerella
Categories Chicken Soups
Number Of Ingredients 14
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
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