1medium-sized peeledseeded and medium-diced butternut squash
96ouncesof chicken stock
1bunch of julienne kale
1tablespoonof fresh thyme leaves
sea salt and fresh cracked pepper to taste
Add the beans to a large container and cover with water. Let sit overnight.
To speed this process up, boil the water and cover the beans and let sit for 1 hour. Drain before using it.
Next, season the chicken breasts on all sides with salt and pepper.
Add the oil to a large pot over medium heat and sear the chicken breasts on both sides and cooked throughout, about 8 to 10 minutes per side.
Set the chicken to the side and add the onions, carrots, celery, garlic, mushrooms, and squash to the pot and sauté for 8 to 10 minutes or until a light brown.
Add the chicken back in, along with the drained beans and chicken stock.
Cook over low heat for 60 to 90 minutes or until the chicken pulls apart with ease.
Remove the chicken breasts from the soup and shred. Add back to the pot along with fresh thyme, salt, and pepper.
Serve each bowl with a small handful of sliced kale.
Make-Ahead: Soup always tastes better the next day so if you'd like you can make this soup up to 3 days ahead of time. Follow these exact instructions and cover it and keep it cool in the refrigerator until ready to serve it with the fresh kale.
How to Reheat: Add the desired amount to a large pot and cook over low heat until hot. You may also add your desired amount to a microwave-safe bowl and cook in the microwave until hot.
How to Store: Cover the soup and keep it in the refrigerator for up to 7 days.
How to Freeze: The soup will hold in the freezer covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating, or add directly to a pot from the freezer and cook over low until hot.
Additional Vegetables: You can also use vegetables such as, spinach, collards, scallions, peas, rutabaga, parsnips, turnips or cabbage.