Kathie's Butternut Harvest Chicken Soup | Just A Pinch Recipes
Peal & chop all vegetables into bite sized chunks. Toss w/olive oil & sprinkle w/salt & pepper. Roast in oven at 450 for 20 min's until semi soft. Meanwhile ......
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Cooking tools:
- Immersion blender
- Dutch oven
- Oven
- Baking sheet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Pot
- Spoon
- Ladle
Ingredients
- 2 sweet potatoes
- 6 carrots
- 1 butternut squash
- 1 onion
- 1 1/2 pound(s) chicken breast or tenderloin
- 6 cup(s) chicken stock
- 2-3 - minced garlic cloves
- 3/4 teaspoon(s) dried parsley
- 1/2 teaspoon(s) thyme
- 1/2 teaspoon(s) rosemary
- 1/4 teaspoon(s) oregano
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 bag(s) baby spinach (optional)
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