The wonderful thing about soups and stews (well, ONE of the wonderful things--there are sooo many!) is that they are so easy to customize. Any veggies you have on hand--even those nearing their end at the bottom of your crisper drawer--are fair game to throw into the swirly delicious soup hot tub. There's no need to over-complicate it. Soups also make the best leftovers! Did you know they're fabulous for breakfast?! Shocking, I know! The sky's really the limit when it comes to soups and stews.
They're the best cooler weather fare, as the warmth fills you from the inside out and they're great for sharing with friends and family on those chilly fall and winter days. Are you sold yet? Soup is the MAN! Add to this list of benefits the bonus of gut-healing nourishment from nutrient rich bone broth, and you really can't go wrong here. So what are you waiting for? Dive on in to this delightfully creamy, perfectly pumpkin-y, and fantastically flavorful recipe! Soup's on!
Creamy Pumpkin Chicken Chowder (GF, DF, Paleo, AIP)
Ingredients:
6 cups bone broth
1, 13.5 oz can full fat coconut milk (or other nut milk of choice. Cashew or almond would also work, but coconut will be the creamiest)
1/2 cup coconut yogurt (or other quality yogurt of choice)
1/2 cup pumpkin puree
1 lg or 2 medium sweet potato, peeled and diced (I use a white flesh variety, like Japanese or Hannah. You could also use butternut squash or another firm squash here)
6-7 lg carrots, peeled and diced
1 medium onion, diced
4-5 boneless chicken thighs
4 cloves fresh garlic or 1 tsp granulated
2 tsp turmeric
2 tsp fresh or 1 tsp dried sage
2 tsp smoked salt, or to taste
Freshly cracked black pepper, to taste (omit for AIP)
2-3 cups broccoli, fresh or frozen (you could also use zucchini, yellow squash, Brussels sprouts, etc)
2 Tbs cooking fat, separated (I use ghee)
Directions:
Prepare chicken first. You can do this two different ways. Option 1: Preheat oven to 375. In a small cooking dish (I use an 8x11 glass dish), add chicken thighs and top with 1 Tbs cooking fat, salt, and pepper. Bake for approx. 20 min or until internal temp reaches 165 degrees. Remove and let rest. Save all of the pan drippings to add later! Option 2: Add 1 Tbs cooking fat to a large heavy-bottomed cooking pot over medium high heat. Dice chicken and add to the pot. Saute until mostly cooked through, then remove and set aside. Add a splash of bone broth to the bottom of the pot to scrape up all of the luscious browned bits.
To your large heavy-bottomed pot, add 1 Tbs cooking fat, diced onion, carrot, and sweet potato. Sauté until onion is translucent, then add turmeric, salt, pepper, garlic, and sage. Stir to incorporate spices and let them “bloom” for a couple of minutes.
Add pumpkin puree and a splash of broth to veggies and continue to cook for an additional 5 minutes, stirring occasionally.
Reduce heat to medium and add remaining bone broth. If using fresh broccoli, add it at this time. Bring to a gentle boil and allow to simmer for 15-20 minutes with the lid on or until sweet potato has reached desired softness (I like a little bite to mine rather than mush, so be sure to check sooner rather than later).
Add chicken (and any pan drippings if cooked using Option 1) and coconut milk. If using frozen broccoli, toss it in at this time. Continue to simmer for a few minutes to allow all your flavors to incorporate. Taste and adjust seasoning as needed.
Remove from heat and mix in your yogurt. You can remove a little of the broth and blend with the yogurt, then add to the soup for maximum creaminess incorporation, but this step is not necessary.
Serve warm and let the luscious flavors of fall hug your insides!
This soup makes for the best leftovers, as the flavors continue to build with time. Whip up a side salad and some great gluten free bread or rolls, and you've got yourself the perfect fall feast!
What's your favorite colder weather comfort food? Let me know in the comments below!
In loving health,
Ashley
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