Kathies Butternut Harvest Chicken Soup Recipes

CHICKEN BUTTERNUT SOUP

Steps:

• Preheat oven to 425 and line a rimmed baking sheet with foil.
• Toss the squash, carrots and onion with olive oil. Spread in a single layer on the baking sheet and season with salt and pepper. Roast until tender, about 30 minutes.
• Add the veggies to a blender along with the chicken broth. Puree until smooth (you can do this in batches if you need to.
• Pour the puree into a large saucepan. Add the chicken and spinach and simmer until the spinach is wilted. You can add more chicken broth to thin out the soup if you like.
• Season to taste with salt and pepper and serve!

ROASTED CHICKEN AND BUTTERNUT SOUP

Steps:

• Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together chicken, squash, onion, and oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.
• Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice; season to taste with salt and pepper. To serve, top with fresh cilantro, if desired.

HARVEST CHICKEN SOUP

Steps:

• Chop one onion; set aside. Quarter the other two; place in a Dutch oven with the chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until the chicken and vegetables are tender. Remove the chicken; set aside. Discard celery and onion. , To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. , Debone and cube chicken; add to soup with zucchini and peas. Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.

O'CHARLEY'S CHICKEN HARVEST SOUP

Steps:

• In a large pot, melt butter.
• Add flour and cook 3 to 4 minutes.
• Slowly add the 2 1/2 to 3 quarts of water, stirring constantly.
• The amount of water used depends on how thick you want the soup.).
• Simmer 20 minutes.
• Add chicken base and chicken stock.
• While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.
• Add carrots, celery and onion.
• Cook 6 minutes.
• Drain.
• Add to chicken stock mixture along with white pepper and garlic powder.
• Simmer 10 minutes.
• Add diced cooked chicken tenders.
• Cook noodles in a separate pan of boiling water for 3 to 4 minutes.
• Drain and rinse with cold water.
• Add to soup (noodles will continue cooking in the soup).
• Simmer soup 2 or 3 minutes more and serve.
• *To make your chicken tenders*.
• In a large pot, bring water, chicken base, onion and celery to simmer.
• Add chicken.
• Gently simmer until done, about 5 to 6 minutes.
• Do not overcook.
• Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.).
• Place chicken in the freezer to stop the cooking process.
• When cool, use a sharp knife to dice into 1/2-inch cubes.
• Add to soup.

HARVEST BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half lengthwise and scoop out seeds and pulp.
• Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
• Bake for 1 hour or until tender.
• Set aside to cool.
• When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
• Add chicken broth and simmer for 10 minutes.
• Scoop out squash flesh from the skin, and add to onion/broth mixture.
• Puree in batches in food processor or blender till smooth.
• Return soup to saucepan; cook over medium heat until hot.
• Add milk, salt and pepper to taste.

HARVEST SQUASH SOUP

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.

NOVEMBER HARVEST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
• Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
• Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
• Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

BUTTERNUT AND APPLE HARVEST SOUP

Steps:

• Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
• Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.