Chicken Soup with Acorn Squash

Ingredients

1 4-5 pound stewing hen or rooster

1 onion, chopped

1 bay leaf

2 cloves garlic

1 TBSP salt

4 large carrots, chopped

4 stalks celery, chopped

1 TBSP coconut oil

1 large or 2 small acorn squash, peeled, seeded and cut into 1-1/2 inch cubes

added salt to taste

1 1.8 - 2.3 kg stewing hen or rooster

1 onion, chopped

1 bay leaf

2 cloves garlic

1 TBSP (15 ml) salt

4 large carrots, chopped

4 stalks celery, chopped

1 TBSP (15 ml) coconut oil

1 large or 2 small acorn squash, peeled, seeded and cut into 1-1/2 inch cubes

added salt to taste

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

AIP

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Begin by cleaning the chicken and placing it in a large stock pot.
Add the onion, bay leaf, garlic, salt and half of the carrots and celery. Fill the pot with water until the chicken is just covered. Bring to a boil and then lower to a simmer, and cook until the meat is tender, about 1-2 hours depending on the size of your bird.
Skim the surface of the broth to remove any scum that may appear during cooking. Remove the chicken and skim the broth, discarding the vegetables. In the empty stock pot, bring the coconut oil to medium-heat and add the remaining vegetables (acorn squash, carrots, and celery). Cook until browned on the edges - about 10 minutes.
Add the broth back to the pot, and simmer for 20 minutes.
While the vegetables are simmering, remove the meat from the chicken carcass and place into a bowl. Add the chicken back to the soup and simmer another 20-30 minutes, or until the vegetables are tender. Add more salt to taste.