Chicken Soup with Delicata Squash and Kale


Chicken Soup with Delicata Squash and Kale

  , , , , ,

March 29, 2017

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.