Pulled Chicken, Squash & Greens

Good recipe for a crowd if doubled or tripled.                                                Vegan/vegetarian version: replace chicken with chickpeas and replace chicken broth with vegetable broth. 


whole roasted or rotisserie chickens (boned and shredded by hand)
2 teaspoons
coconut oil
1 teaspoon
large leeks
1⁄4 cup
minced ginger
large butternut squash, peeled, seeded and diced
2 bunches
greens (kale, collards, chard, stems removed, leaves and stems chopped separately)
1 quart
chicken broth
salt and pepper to taste
1 tablespoon
cider vinegar


In a large soup pot over medium heat, add coconut oil and salt. Saute leeks and ginger until they start to color. Add diced squash and stir fry for a couple minutes. Add the broth and chopped greens' stems. Bring to a boil, reduce heat and simmer for 15 minutes. Add the chopped greens and shredded chicken and simmer for an additional five minutes. Add salt, pepper and a splash of cider vinegar to taste.  (Recipe♦655)