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
- 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