Thursday, March 7, 2013

Day 66: Chicken & Squash Soup

Here is another soup recipe to add to your repertoire...

2 chicken breasts
8 cups chicken stock
1 acorn squash, peeled and cut into 1" cubes
1 small red onion, coarsely chopped
6 carrots, peeled and sliced
6 red potatoes, peeled and cut
2 cloves garlic, finely chopped
2T dry thyme
salt and pepper
fresh chives for garnish

1) Season chicken breasts with thyme, salt and pepper.
2) Place chicken on a parchment lined baking sheet and bake in oven for approximately 35 minutes at 425F or until chicken is no longer pink. Set aside.
3) In a large stock pot, add chicken stock, onions, garlic, potatoes, squash and carrots and bring to boil.  Let simmer for 5 minutes.
4) Cut chicken breasts into 1/2" pieces.  Add to stock and let simmer for about 20 minutes.
5)  Taste for seasoning and serve in a bowl with fresh chives.

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