Chicken Soup with Delicata Squash and Kale
Chicken Soup with Delicata Squash and Kale
Heat a large Dutch oven or soup pot over medium-high and spray with non-stick spray.
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.
Stir in diced chicken breasts, rosemary, thyme and remaining salt and pepper. Cook, stirring frequently, until chicken is browned.
Add chicken broth and fire roasted tomatoes then bring to a boil. Stir in chopped kale and simmer on low for 30 minutes.
Adjust for seasoning before serving. Tastes even better the next day as leftovers.
Ingredients
Directions
Heat a large Dutch oven or soup pot over medium-high and spray with non-stick spray.
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.
Stir in diced chicken breasts, rosemary, thyme and remaining salt and pepper. Cook, stirring frequently, until chicken is browned.
Add chicken broth and fire roasted tomatoes then bring to a boil. Stir in chopped kale and simmer on low for 30 minutes.
Adjust for seasoning before serving. Tastes even better the next day as leftovers.
Notes
