Good recipe for a crowd if doubled or tripled. Vegan/vegetarian version: replace chicken with chickpeas and replace chicken broth with vegetable broth.
Ingredients
1
whole roasted or rotisserie chickens (boned and shredded by hand) 2 teaspoons
coconut oil 1 teaspoon
salt 2
large leeks 1⁄4 cup
minced ginger 1
large butternut squash, peeled, seeded and diced 2 bunches
greens (kale, collards, chard, stems removed, leaves and stems chopped separately) 1 quart
chicken broth 1 tablespoon
cider vinegarYields:
Instructions
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)