Harvest Chicken Soup

Nothing says Autumn like a steamy bowl of soup. This one has all the things to get you in the spirit and keep the ick at bay. This is what I made this past Friday. 

I used chicken here another bird would work well too for those that always feel overwhelmed with the leftovers from Thanksgiving. 

I roasted a 5lb chicken and shredded from the bone. Only 2.5lbs went into this soup, the rest went in the freezer for another meal in the future. 

While the chicken was roasting I peeled and chopped some lovely veg. I used the peels from the carrots and parsnips along with half an onion with the bones to make the broth. 

 After the broth was done I added all the chopped veggies and chicken to the pot minus the tomato. I saved that for the end with the kale. 

Possible swaps and additions: 

Kale for swiss chard, mature spinach,dandelion greens, collards, turnip or mustard greens. 

Chicken for turkey, duck, or goose ,or vegan options like seitán, or quorn chiqin

Sweet potato for russet, turnip or rutabega 

Acorn for butternut, pumpkin or other winter squash 

Adding mushrooms, wild rice, celery, golden beets

Served with saltines but good crusty sourdough would be nice too.

Makes 6 servings 

Ingredients:

2.5 lbs of chicken

2 carrots

2 parsnips

1 small sweet potato(or 1/2 a large one) 

1/2 an acorn squash 

1 medium onion

1/2 a bag pre chopped kale

3 roma tomatoes 

2tsp nutmeg

2tsp black pepper

2tsp garlic powder

2tsp oregano 

1tsp cumin

1sp curry powder 

3tbsp ketchup

Salt to taste.