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“Tweener Time”

It’s that “tweener” time of year – from repressively hot to intoxicatingly cool: The fresh aroma of mornings with a cup of coffee in hand, donning a hoodie when headed out for a morning workout, and basking in the sun over the noon hour: early autumn in Texas means sunny days and cool nights. In the Texas garden, this means summer quash is still available and carrots and verdant greens become of age. I call this soup “Early Fall Soup” as it incorporates both seasons.

Make a pot for dinner, share some with a neighbor, and create quick personal lunches by pouring in 12 oz cups, wrapping with saran wrap and freezing in the door of your freezer.

Early Fall Chicken Soup

Course Soup
Cuisine American


  • 4 chicken breasts
  • 2 large red potatoes
  • 1 lb carrots
  • 1 large pattypan squash (or zucchini)
  • 6 small turnips
  • 48 oz chicken broth
  • 1 large yellow or white onion
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp pepper
  • 6 fresh oregano stalks - 6" (remove leaves)
  • 3 fresh rosemary stalks - 6" (remove leaves)
  • 1 bokchoy


  • Boil chicken breasts in 8 cups water for 30-40 minutes, remove breasts with tongs & shred with a fork. Place in refrigerator. Reserve broth.
  • Cube squash into 1” pieces
  • Dice potatoes into approx 1/2 “ cubes
  • Slice carrots into 1/2” slices
  • Mince garlic
  • Dice onion
  • Thinly slice turnips, then dice
  • Place all (except chicken) above in pot with chicken broth & reserved broth.
  • Remove leaves from oregano & rosemary & add along with salt & pepper to pot.
  • Cook on medium for 20 minutes.
  • Add sliced bok Choy & cook additional 7-8 minutes.
  • Add shredded chicken