Sage Chicken, Brown Rice, and Winter Squash Soup
This hearty chicken soup will make you all warm inside on a cold winter day. Sage is a classic herbal pairing with both chicken and winter squashes such as butternut, acorn, or delicata. As well, sweet potatoes in place of the squash make a fine substitution. I prefer to use the delicata squash as it tastes like butternut squash, but its thin skin makes it easier to cut and work with. In fact, it doesn’t need to be peeled for this recipe.
Cook Time
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This hearty chicken soup will make you all warm inside on a cold winter day. Sage is a classic herbal pairing with both chicken and winter squashes such as butternut, acorn, or delicata. As well, sweet potatoes in place of the squash make a fine substitution. I prefer to use the delicata squash as it tastes like butternut squash, but its thin skin makes it easier to cut and work with. In fact, it doesn’t need to be peeled for this recipe.
Ingredients
- 3 delicata, butternut, or acorn squash, seeded and cubed
- 3 boneless, skinless chicken breasts
- 3 tbsp olive oil
- kosher salt
- 1 cup brown rice
- 2 cups water
- 2 tbsp peanut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 10 sage leaves, chopped
- 4 cups chicken broth
- 2 cups arugula (a.k.a roquette), chopped
Instructions
- Preheat the oven to 400 degrees (200 celsius).
- Line a baking sheet with parchment paper. Toss the cubed squash in 2 tbsp of the olive oil and a large pinch of kosher salt. Spread the squash on the baking sheet.
- Line a second baking sheet with parchment paper. Rub the chicken with the remaining 1 tbsp of olive oil and place on the baking sheet.
- Place the squash in the oven on the upper rack and the chicken on the lower rack. Roast the chicken for 20 minutes and the squash for 30 minutes.
- When the chicken is cool enough to handle, cut it into cubes.
- Meanwhile, bring the 2 cups of water to boil in a saucepan. Add the rice, reduce the heat to low, and simmer for 35 minutes. The rice should be just shy of al dente.
- In a large heavy pot over medium-high heat, add the 2 tbsp of peanut oil. Add the onion, garlic, and sage and saute until the onions are translucent, about 5-7 minutes.
- Add the chicken broth and bring to a boil.
- Add the rice, chicken, and squash, bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- To serve, add a large handful of arugula and salt and pepper to taste.
Nutrition Facts |
|
|---|---|
| Serving size: 1 bowl | |
| Calories | 485 |
| Calories from Fat | 135 |
| % Daily Value * | |
| Fat 15 g | 23% |
| Saturated fat 3 g | 15% |
| Carbohydrates 65 g | 22% |
| Sugar 9 g | |
| Fiber 10 g | 40% |
| Protein 26 g | 52% |
| Cholesterol 56 mg | 19% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Source: Calorie Count Recipe Analyzer, http://caloriecount.about.com/cc/recipe_analysis.php