Author Notes
The sweetness of the butternut squash combined with the heat of poblano peppers makes this a delicious chicken soup or stew. —nannydeb
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
See what other Food52ers are saying.