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Early Fall Chicken Soup

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Course Soup
Cuisine American

Ingredients
  

  • 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

Instructions
 

  • 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