9.14.2017

Harvest Squash Chicken Soup

Autumn is my most favorite time of year, so naturally lots of soups and yummy baked treats are made in our home as the weather turns chilly. I found this recipe a couple years back and it's become one of our absolute favorites, not only because it's delicious, but also because it's pretty healthy too! Of course, I was super excited to make it recently, because 1. I hadn't made it in awhile. 2. The weather is already starting to cool off somewhat which makes me crave warm and hearty soups and stews. And 3. I just got the french oven of my dreams! Yep, this 7.5 quart Le Creuset signature French Oven in white! Everything Kitchens, was so kind to send one my way to try out and I am just loving it.



A french oven has been at the top of my wishlist for awhile, something that's so versatile that you can cook or bake nearly anything in it, that could be used on a stove-top or even in the oven, I feel like the uses are endless! As a plus. Everything Kitchens offers literally anything at all that I would ever need for the kitchen, for cooking and for entertaining! So fun right? I'm always needing little cooking gadgets and you can never have too many good dishes, bake-ware and cookware.

Located in Springfield Missouri, Everything Kitchens is also located online where you can purchase items no matter where you live, and you'll seriously want to since they have some of the best prices on items around, plus they have all of the top name brands and even some up and coming brands! This Le Creuset french oven that Everything Kitchens sells is perfect for all the soups and stews and roasts this autumn and winter (well, anytime really) and I'm so excited to share one of my most favorite soup recipes to make in it below!



HARVEST SQUASH CHICKEN SOUP


2 garlic cloves (minced)

5 carrots (peeled and cubed)

2 cups butternut squash (peeled and cubed)

1 sweet potato (peeled and quartered)

1/2 yellow onion (quartered)

2 tablespoons extra virgin olive oil

4 cups chicken broth

4 chicken breasts (cooked and shredded)

3/4 teaspoon dried parsley

1 teaspoon sea salt

1/2 teaspoon dried thyme

1/2 teaspoon fresh rosemary (minced)

1/2 teaspoon dried oregano

1/4 teaspoon fresh cracked pepper

1 cup water

2 cups fresh baby spinach (chopped)


INSTRUCTIONS: 
Preheat oven to 425 degrees and toss your vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes (or until the vegetables are tender). In the meantime, bring the chicken broth and chicken breasts to a simmer in your stockpot or large french oven, add your herbs, salt and pepper, and cover and cook while the vegetables are roasting, about 15 minutes or so. You can use precooked chicken breasts or even pre-roasted whole chicken, but for raw chicken breasts, cook about 45 minutes, until chicken is cooked through and tender enough to shred with a fork. Add half of the vegetables to the soup, and place the other half in a blender or food processor. Make sure all of the onion quarters into the blender and puree the vegetables with the 1 cup of water. Add the vegetable puree and chopped baby spinach to the soup. Simmer for 5-10 minutes more, until the spinach is wilted and the soup is hot. Enjoy!


What soups are you looking most forward to making this autumn? Do you have a good recipe I might like? Drop it below so I can make it! Don't forget to head on over to Everything Kitchens to scoop up this Le Creuset french oven and any kitchen items you need!

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