Autumn Harvest Chicken Stew
Use the flavors of fall in this chicken stew. It'll warm you up from the inside.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
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.