stew, squash, pumpkin

 

With cooler temperatures on the horizon, our bodies naturally crave heartier meals like soups and stews. This version of chicken soup is rich in vitamins and nutrients to ward off a chill and delicious enough to satisfy any tummy. It uses fregola sarda, tiny balls of pasta similar to couscous but with more “bite.” Chicken Soup with Butternut Squash, Zucchini, and Fregola Sarda has become a go-to comfort food in our home and will quickly become yours, too.

 

 This recipe uses Fregola Sarda by Rustichella d’Abruzzo available here.

Chicken, Butternut Squash, and Zucchini Soup with Fregola Sarda

Recipe Type: Main
Cuisine: Italian
Author: CyberCucina.com
Serves: 8
Ingredients
  • 1 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 2 zucchini, halved and then cut into 1/2-inch pieces
  • 1 cup fregola sarda
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 2 tsp fresh thyme
  • 1 can (14 oz) diced tomatoes
  • 3 1/2 cups chicken broth
  • 1/2 tsp kosher salt
  • Freshly ground black pepper, to taste
Instructions
  1. Steam the butternut squash for approximately 12 minutes or until tender. Set aside.
  2. Cook fregola sarda according to package directions and set aside.
  3. In a medium sized dutch oven, cook chicken thighs, covered, until chicken is cooked through, about 15 minutes. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  4. In same dutch oven, saute onion and garlic in olive oil until translucent.
  5. Add oregano and thyme to the pot and stir.
  6. Combine tomatoes with the onion, garlic, and herbs mixture. Add reserved chicken broth plus the 3 1/2 c of broth. Bring to a slow boil.
  7. Add chicken, zucchini, fregola sarda, and butternut squash. Reduce heat to simmer.
  8. Simmer for 8-10 minutes. Add salt and pepper to taste.