1 medium butternut squash, peeled, seeded and chopped to 1 inch cubes
3 large sweet potatoes, peeled and chopped to 1 inch cubes
5 medium carrots, peeled and chopped to 1 inch chunks
1T Wildtree Hot Chili Pepper & Garlic Culinary Blend
1 tsp. salt
1/2 tsp. pepper
1T fresh rosemary, minced fine
1T fresh sage, minced fine
2 lbs boneless, skinless chicken breast, chopped to 1 inch chunks
6 c chicken stock (or equivalent water and Wildtree Chicken Bouillon cubes)
Instructions
In large dutch oven, over medium heat combine Wildtree Garlic and Natural Grapesed oils and chopped onion. Saute 3 min. Add squash, sweet potato and carrot. Saute, 5 - 7 min., stirring regularly.
Add salt, pepper, Wildtree Hot Chili Pepper & Garlic Blend, fresh sage and fresh rosemary. Stir to combine.
Add chicken chunks, and stir regularly for 5 min. or until chicken is no longer pink. Add chicken stock. Cover pot and bring to boil. Reduce to low heat and simmer 30 min.
Turn off heat and let sit, covered for 5 - 10 min. before serving.
Serving
Suggestions
Serve with Wildtree Flax Beer Bread!
Originally Submitted
10/31/2012
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