Chicken Soup with Delicata Squash and Kale
4.2 (23 ratings)
Rate it:
- Total time
- 52 min
- Serves
- 4
- Cuisine
- American
Ingredients
- 2 medium onions (diced)
- 2 cloves garlic (minced)
- 1 cup carrots (diced)
- 1/2 cup celery (diced)
- 1 delicata squash (seeded and chopped - no need to remove skin)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 boneless skinless chicken breasts (cut in large cubes)
- 2 teaspooons rosemary (fresh (or 1 teaspoon dried))
- 4 cups chicken broth (low sodium)
- 1 14-ounce can fire roasted diced tomatoes
- 6 cups kale (chopped)
- Fresh basil (optional garnish)
- parmesan cheese (optional garnish)
Steps
- 1
Heat a large Dutch oven or soup pot over medium-high and spray with non-stick spray.
- 2
Sauté onions, garlic, carrots, celery, 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, 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.
- 5
Stir in chopped kale and simmer on low for 30 minutes. Adjust for seasoning before serving.
- 6
Garnish with fresh chopped basil or parmesan cheese. Tastes even better the next day as leftovers.
Source: thelemonbowl.com·Own this recipe or photo? Request removal