After a hard day, a cozy bowl of this stew will refresh and restore you this winter.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken, squash, cranberry
Servings: 6people
Calories: 359kcal
Ingredients
1gallonchicken stock
1cupwild rice
1carnival or delicatta squashseeded and chopped
1cupbrussel sproutssliced thickly
5sprigsfresh thyme
1Tolive oil
1cupfresh cranberries
1/2oniondiced
1carrotpeeled and sliced
1stickcelerysliced
2whole chicken breasts or thighs
salt and freshly ground pepperto taste
Instructions
In a large pot, add the chicken stock and wild rice and bring to a simmer. Cover loosely with a lid, allowing some steam to escape and lower the heat to continue to simmer until the wild rice is soft--45 minutes to 1 hour.Meanwhile, preheat the oven to 400F. Use a large bowl to toss the squash, brussel sprouts, and thyme with just enough olive oil to coat. Season with salt and pepper and roast for 20 minutes until golden brown. Toss and add the cranberries for an additional 5 minutes of roasting--the cranberries will soften and the sugars will caramelize. Transfer roasted vegetables to the soup pot along with the onion, carrot, and celery. If using cooked chicken, shred and add at the end just to warm. To use raw chicken, cut into 1" pieces and simmer for 5 minutes until just cooked through.
Notes
Make Ahead: Cover and refrigerate for up to 4 days and portion out during the week for an easy dinner.This recipe can be made with rotisserie chicken or substitute turkey leftovers.