Autumn Harvest Chicken Stew
Use the flavors of fall in this chicken stew. It'll warm you up from the inside.
Servings: 8 servings
- 2 acorn squash
- 1/3 cup friendly fat to cook in butter, lard, or coconut oil
- 2 medium onions chopped
- 4 medium carrots chopped
- 4 stalks of celery chopped
- 2 medium Russet potatoes chopped (red or yellow potatoes work too! Use 3 or 4 of those since they are smaller)
- 1 head of garlic minced (about 8ish cloves or so)
- 1/4 cup white rice flour tapioca flour if you are grain free
- 2 quarts chicken bone broth
- 2 cups cooked shredded or chunked chicken
- 1/4 to 1/2 pound fresh organic baby spinach depending on how much you want in there
- 1/8 to 1/4 tsp cayenne pepper optional but the heat is really good!
- Sea salt/pepper to taste
- Put the acorn squashes in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
- Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
- While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
- Add the garlic to the pot and cook for a minute.
- Add the flour to the pot and cook for a minute.
- Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
- Add the spinach to wilt in and then season sea salt/pepper to taste.
- This batch makes enough stew for my family to have for dinner plus enough leftovers for another dinner or lunch or two. You can store any extra leftovers you don’t want to finish within a week in the freezer.
- Don’t forget about the kids 🙂 If you have a little one still working on chewing chunks of chicken you can puree or pulse the stew through a blender. My 15 month old eats bowl after bowl of this – the veggies are nice a soft and I chop them small enough so they can handle it without needing extra cutting or a blender.
- Squash keeps really well in cool dark storage like a basement or cupboard. If you see them on sale around mid to late autumn stock up! This stew also works using butternut squash too!
- Use your leftover turkey from Thanksgiving instead of chicken!
- It is so worth making your own bone broth for soups like this. Not only is the flavor way more superior, but the nutritional benefit far outweighs that of store bought.
- You could do all your veggie chopping – even your squash roasting the night before if you plan on making this on a busy day. If all that is done the soup comes together super fast.
- Chopped cabbage or Brussels sprouts work well in place of the spinach or as a change up!