Chicken Soup with Acorn Squash

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Of course, as soon as fall hits not far off in the distance is the first cold of the season. At first signs of illness, I always make soup; its healing broth and spices are sure to pull me through a sick spell. I use this recipe to cook large whole stewing hens or roosters I get from my local farm, since they are generally too tough to be roasted but make a lovely pot of soup.

chickenacornsquash
Chicken Soup with Acorn Squash
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 4-5 pound stewing hen or rooster
  • 1 onion, chopped
  • 1 bay leaf
  • 2 cloves garlic
  • 1 tablespoon salt
  • 4 large carrots, chopped
  • 4 stalks celery, chopped
  • 1 tablespoon coconut oil
  • 1 large or 2 small acorn squash, peeled, seeded and cut into 1-1/2 inch cubes
  • added salt to taste
Instructions
  1. Begin by cleaning the chicken and placing it in a large stock pot. Add the onion, bay leaf, garlic, salt and half of the carrots and celery. Fill the pot with water until the chicken is just covered. Bring to a boil and then lower to a simmer, and cook until the meat is tender, about 1-2 hours depending on the size of your bird.
  2. Skim the surface of the broth to remove any scum that may appear during cooking. Remove the chicken and skim the broth, discarding the vegetables. In the empty stock pot, bring the coconut oil to medium-heat and add the remaining vegetables (acorn squash, carrots, and celery). Cook until browned on the edges - about 10 minutes.
  3. Add the broth back to the pot, and simmer for 20 minutes.
  4. While the vegetables are simmering, remove the meat from the chicken carcass and place into a bowl. Add the chicken back to the soup and simmer another 20-30 minutes, or until the vegetables are tender. Add more salt to taste.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

17 comments

  • CINDY OSTROM says

    Can I use just a regular roasting chicken for this soup? Probably does not matter either way. Thank you.

  • Lorena says

    Thank you so much for these recipes! I am BRAND NEW to the AIP diet. Your website is making this feel not quite as daunting! Thank you so much!!!!!

  • Debbie says

    This soup is wonderful! This was the first AIP recipe I’ve tried (I chose it because it didn’t call for bone broth, which I haven’t gotten around to making yet)… and it may be the best chicken soup I’ve ever had. The acorn squash gives it a really interesting flavor. I’m really looking forward to trying your other recipes!

  • Patti says

    Your recipes are amazing! We are in love with them (and that’s me, my husband and two toddlers). 🙂 Thank you for all you do!

    One quick question on this soup. Do you think it would do well in the crockpot? If so, would I add the veggies at the beginning, or still only once the chicken is done?

    Thanks!

    • Patti says

      I did cook this in the crockpot on high for 6 or 7 hours. I basically did what your recipe called for, adding half the veggies in the beginning and then putting the other pre-cooked (actually, roasted in the oven) vegetables in near the end. It was delicious and soothing. 🙂 Thank you!

      • Mickey Trescott says

        Thanks for the feedback on a variation, Patti!

    • Mickey Trescott says

      Patti,
      So happy you like the recipes! I do think this would work well in the crockpot, I think you can add everything together. 🙂

  • Amy Brittan says

    Can I use the instapot for this recipe? If so, what settings? Thanks!!!

    • Mickey Trescott says

      Hi Amy, I believe you can make it in an Instapot but I don’t know the settings as I don’t own one!

  • […] Autoimmune Paleo: Chicken Soup with Acorn Squash […]

  • Erin says

    I made this today and my whole house smelled absolutely appetizing! I never thought to make chicken soup with the whole chicken to make the stock before, and I love the simplicity of this recipe. I’m craving soup like this most days, all winter long. Thank you!

    • Mickey Trescott says

      Erin,
      Thanks for the feedback and happy you enjoyed it!

  • Lissette says

    Can I put it all in the Nutribullet? I find myself having soups all blended a lot better.

    • Mickey Trescott says

      Hi Lissette,
      If your blender can handle hot liquid, you can give it a try with caution – I’ve never used that brand before and am unsure if it will work safely. Good luck!

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