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Author Notes: The sweetness of the butternut squash combined with the heat of poblano peppers makes this a delicious chicken soup or stew. —nannydeb
Serves 6 ish
- 5 cups chicken broth
- 4 chicken thighs, skin and fat removed (I like dark meat, but you could use a couple of chicken breasts if you prefer)
- 2 cloves garlic, roughly chopped
- 1 stalk celery, chopped
- 1 small yellow onion, cut in 1 inch pieces
- 3 cups butternut squash, cut into 1 inch cubes
- 2 medium poblano peppers, seeds and stem removed, cut into 1/2 inch pieces
- 1 bay leaf
- 2 teaspoons dried Marjoram
- 1 1/2 cups cooked garbanzo beans, or 1 14 oz. can
- salt & pepper to taste
- In a large soup pot, heat chicken broth.
- Add all ingredients except garbanzo beans, salt & pepper.
- Cook over medium heat for 25-30 minutes or until chicken is cooked and vegetables are tender.
- Remove chicken thighs and set aside to cool.
- Once cooled, debone and chop the chicken and add it back to the soup.
- Add garbanzo beans and heat through.
- Salt and pepper to taste.
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Butternut Squash
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