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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Soup with Butternut Squash & Shitakes Recipe

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This recipe for Chicken Soup with Butternut Squash & Shitakes is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. canola oil

1/2 lb. shitake mushrooms, stems removed and sliced

1 3/4 t. salt

2 onions, sliced

2 ribs celery, chopped

3 cloves garlic, minced

4 chicken thighs, boneless, skinless, and chopped into large cubes

5 c. chicken broth (I prefer low salt)

1 T tarragon, chopped

1 3/4 lb. butternut squash, peeled, seeded, and cut into 1/2" cubes

2 T parsley, chopped
Directions:
Directions:
In a large pot, heat 1 T. oil over medium heat. Add sliced mushrooms and 1/4 t. salt. Cook, stirring until browned. (About 5 minutes). Remove mushrooms. Reduce heat to low and add remaining oil to pot. Add onions and celery and cook, covered, for 4 minutes. Add garlic and cook 1 minute longer. Add the chicken broth, chicken pieces, and remaining salt. Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the squash and simmer until the chicken and squash are done, 15-20 minutes. Skim any fat from top of soup, add cooked mushrooms, parsley and fresh tarragon, and serve.
Personal Notes:
Personal Notes:
This delicious soup comes from my friend Sherrie Katz, who is a teacher at King's Cooking School, and who also has her own catering business: S & P to Taste in South Orange. It has amazing flavor and freezes well.

 

 

 

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