The weather has started to get cooler, I can deny it no longer, summer is over. When the weather changes so does what you feel like to eat.
We turn to those warm, comforting and hearty dishes that fight the cold from the inside out. That was the mood I was in today. I was also craving a good hit of vegetables and this soup or stew is FULL of them.
Its a perfect dish to slow cook on those cold days or to make up a big batch ready for a busy week.
Hearty Chicken & Vegetable Soup
2 chicken breasts
1 tbsp olive oil
1.5 cups butternut pumpkin, diced
2 cups mixed vegetables
3 tomatoes, diced
2 cups chicken bone broth
1 cup water
6 tbsp tomato paste
1/2 onion, finely diced
4 garlic cloves, crushed
3 tbsp balsamic vinegar
2 tsp oregano, dried
In a pan heat the oil.
Season the chicken breasts and brown on all sides. Once browned set aside to cool.
Turn the slow cooker onto high.
In the slow cooker place the butternut pumpkin, mixed vegetables, chopped tomato, onion, garlic, tomato paste, bone broth, water, and oregano. Mix well until liquids are all thoroughly mixed together and vegetables are all evenly covered.
Then shred the chicken. The middle will still be raw, so you may have to thinly slice and shred. Add it to the slow cooker and stir through evenly.
Cook for 5-6 hours.
The vegetables will be tender and the liquid will still be thin, not thickened…it is technically a soup.
You can use whatever vegetables you have on hand or are family favourites. Its a great recipe to use up some of those vegetables that might be close to their used-by-date as well. On this occasion I included with the butternut pumpkin, cauliflower, 2 carrots, peas, and broccolini stalks, all diced or thinly sliced to a similar size for even cooking.
The only thing left to do is enjoy!