Chicken Soup with Delicata Squash and Kale
2 medium onions - chopped
2 cloves garlic - grated
1 c carrots - diced
1 delicata squash - seeded and chopped (no need to remove skin)
1/2 tsp salt
1/4 tsp pepper
2 boneless chicken breasts (about 10 oz) chopped in 1 in pieces
2 tsp rosemary - fresh or dried
1 tsp thyme - fresh or dried
4 c chicken broth - low sodium
14 oz can fire roasted diced tomatoes
6 c kale - chopped
1Heat a large Dutch oven or soup pot over medium-high and spray with non-stick spray.
2 Sautee onions, garlic, carrots and squash for 5-7 minutes or until tender, stirring frequently. Add a bit of salt and pepper to release juices.
3 Stir in diced chicken breasts, rosemary, thyme and remaining salt and pepper. Cook, stirring frequently, until chicken is browned.
4 Add chicken broth and fire roasted tomatoes then bring to a boil. Stir in chopped kale and simmer on low for 30 minutes.
5 Adjust for seasoning before serving. Tastes even better the next day as leftovers.