Mar Vista Winter Chicken Soup

Source

Erin at Plan to Eat

Ingredients

Display units in Metric

1		bone-in skin-on chicken breast
4	cups	chicken broth
4	cups	water
		a few sprigs of fresh thyme stripped
1	small	pumpkin
1	small	delicata squash
2	small	winter squash of unknown origin
1	stick	butter
1		leek chopped
2	cloves	garlic minced
1		fennel bulb chopped
	handful	cherry tomatoes halved
2	handfuls	mixed greens (kale, chard, tat soi, and/or spinach), roughly chopped
		a few sprigs of fresh parsley chopped

Cut the pumpkin and squashes in half and place them, cut-side down, on a baking sheet. Bake at 400 degrees until soft and caramelized on the edges. Remove the seeds, scoop out the flesh into a bowl and set aside.

In a large stock pot, melt the butter. Saute the leek, garlic, and fennel until beginning to soften, about 2 minutes. Add the chicken breast and brown lightly on both sides. Add the chicken stock; water, and thyme. Bring to a boil; reduce the heat and cover. Simmer until the chicken is cooked through, about as long as it takes to feed the chickens and the goats.

Remove the chicken from the broth, and let it cool. Remove the skin and the meat from the bone; shred it and return it to the pot. Add the reserved squash and the tomatoes. Cover and simmer until everything is melting nicely together, about as long as it takes to cut some flowers for the table.

Add the greens and the parsley; turn off the heat. Allow the greens to cook lightly in the hot soup for as long as it takes to light the candles.

Serve up into bowls, preferably ones with chickens on them.

Cut the pumpkin and squashes in half and place them, cut-side down, on a baking sheet. Bake at 400 degrees until soft and caramelized on the edges. Remove the seeds, scoop out the flesh into a bowl and set aside.
In a large stock pot, melt the butter. Saute the leek, garlic, and fennel until beginning to soften, about 2 minutes. Add the chicken breast and brown lightly on both sides. Add the chicken stock; water, and thyme. Bring to a boil; reduce the heat and cover. Simmer until the chicken is cooked through, about as long as it takes to feed the chickens and the goats.
Remove the chicken from the broth, and let it cool. Remove the skin and the meat from the bone; shred it and return it to the pot. Add the reserved squash and the tomatoes. Cover and simmer until everything is melting nicely together, about as long as it takes to cut some flowers for the table.
Add the greens and the parsley; turn off the heat. Allow the greens to cook lightly in the hot soup for as long as it takes to light the candles.
Serve up into bowls, preferably ones with chickens on them.

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