by Becky Jolly Ingredients


   





   


  


 Instructions


1. Place chicken in a large pot and add enough water to cover by 1-inch.


2. Bring to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep the temperature constant, about 170 to 180°F.


3. Cook until chicken is cooked, 160°F on an instant-read thermometer, 15 to 18 minutes.


4. Transfer chicken to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. Once cool, shred chicken and reserve. Meanwhile, clean the pot and make the soup.


5. In the same large pot, heat olive oil over medium heat. Add garlic and onions, stirring and cooking until onions are tender and fragrant, about 5 minutes.


6. Add cubed butternut squash to the pot, stir, and cook for 5 minutes.


7. Add rosemary, thyme, black garlic salt, pepper and chicken stock to the pot. Bring liquid to a boil, and then reduce to a simmer over medium-low heat. Cook until butternut squash is tender, about 15 to 20 minutes.


8. Remove the rosemary and thyme from the pot and discard. Add shredded chicken to the pot, stir to combine and cook until chicken is warmed, 3 to 5 minutes.


9. Taste soup, season with more salt and pepper as desired.


10. When serving add the blackberry vinegar as a finish to the soup.


  SOP


WITH CHICKEN


26 


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32