One-Pot Chicken Vegetable Soup With Potatoes and Delicata Squash
A mild stovetop chicken vegetable soup made in one pot with bone-in chicken, potatoes, rainbow Swiss chard, celery leaves, and delicata squash. The chicken and bones create the broth right in the pot, while some of the squash softens into the broth for a subtle buttery flavor.
Equipment
- Stock Pot
- Cutting board
- knife
- Teaspoon
- Colander
Ingredients
- 3 Cups Mirepoix Chopped onion, carrot, and celery
- 3 Tbsp Cooking Oil
- 2 Chicken Backs
- 8 Cups Water Or enough to cover the chicken
- 1 Cup Fresh Celery Leaves
- 4 Cups Rainbow Swiss Chard Roughly chopped with the long lower stems removed.
- 4 Cups Delicata Squash Also called sweet potato squash, cubed
- 2½ Cups Potatoes Cubed
- 1 Tsp Dried Oregano
- Salt To taste
- Black Pepper To taste
Instructions
- Add the oil and mirepoix to a large stockpot over medium heat. Sauté until the onion, carrot, and celery have softened.3 Cups Mirepoix, 3 Tbsp Cooking Oil
- Add the chicken backs to the pot. Pour in about 8 cups of water, or enough to cover the chicken.2 Chicken Backs, 8 Cups Water
- Bring the water to a boil over medium-high heat. Reduce to a steady simmer, cover, and cook for 20 minutes.
- Remove the chicken from the pot. Carefully remove and discard the skin, which should slip off fairly easily. Separate the bones from the meat, then cut the chicken into smaller pieces. Some of the meat may be partially cooked while some may still be raw at this point.
- Return the chicken meat and the large intact bones separately to the stockpot. Simmer for another 20 minutes.
- Remove and discard all of the chicken bones before adding the remaining vegetables.
- Wash the potatoes well, peel if desired, and cut them into roughly 1-inch cubes.2½ Cups Potatoes
- Wash the delicata squash, cut it in half lengthwise, and scoop out the seeds and stringy centre with a spoon. Cut the squash into smaller sections before peeling so it is easier to handle, then carefully remove the skin with a vegetable peeler or paring knife. Cut the peeled squash into roughly 1-inch cubes. Delicata can be awkward to peel because of its ridged shape, so butternut squash can be used instead if you prefer an easier squash to prepare.
- Place the celery leaves in a colander and rinse them very well under cool running water, tossing the leaves with your hands so the water reaches both sides. Wash the Swiss chard thoroughly as well, paying attention to the leaves and around the stems.1 Cup Fresh Celery Leaves, 4 Cups Rainbow Swiss Chard
- Add the celery leaves, Swiss chard, delicata squash, potatoes, and dried oregano. Season with salt and black pepper.4 Cups Delicata Squash, 1 Tsp Dried Oregano, Salt, Black Pepper
- Cover and simmer gently for about 1 hour, stirring occasionally, until the potatoes are tender and the delicata squash is very soft. Some of the squash should begin to break down into the broth.
- Taste the soup and adjust the salt and black pepper as needed.
- Serve hot with fresh bread, rolls, biscuits, or toast.
Notes
Chicken: Bone-in, skin-on chicken thighs can be used instead of chicken backs, although removing the meat from the bones may be a little more difficult.
Bones: Return only large, intact bones to the broth. Small broken pieces are harder to find and remove later.
Fresh Greens: Put loose celery leaves in a colander and rinse them thoroughly under cool running water. Wash Swiss chard carefully as well, checking both sides of the leaves and around the stems for small insects or eggs.
Water: Eight cups worked for the original batch. Use enough water to cover the chicken if your stockpot or chicken pieces are larger.
Nutrition
Calories: 247kcalCarbohydrates: 24gProtein: 14gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 36mgSodium: 160mgPotassium: 752mgFiber: 5gSugar: 5gVitamin A: 2104IUVitamin C: 30mgCalcium: 64mgIron: 2mg
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