Thursday, October 29, 2015

Chicken Stew with Butternut Squash and Kale (Gaps, Paleo, Grain-Free)

Cruising for more recipes for my CSA veggie goodies I came across this gem... we also got a butternut squash this week... I hope my family loves soups... because I do!

This recipe was found at

  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
2 yellow onions, minced (from my CSA)
4 cloves garlic, minced
 (from my CSA)
  • 1/4 teaspoon dried thyme

  • 2 teaspoons coconut flour (optional, but will help create a thicker stew)
  • 6 cups chicken stock
  • 4 bone-in, skin-on chicken breasts

  • 4 cups butternut squash, cut into 1/2-inch cubes (from my CSA)
1 large head kale, cut into bite-size pieces
 (from my CSA)
  • 1/4 cup minced parsley
1/8 teaspoon freshly ground black pepper
Preheat oven to 300ºF. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.

Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours (I like to use a crock pot)

Bring a medium pot of water to boil. Add kale to the water and boil for 7 minutes. Drain. 

Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.

Chicken Kale Soup

This past week we received kale and sweet potatoes in our CSA vegetable bag... and my friend Andrea posted this amazing soup... so what is one to do?  Make Chicken Kale soup.

I search for a recipe and low and behold found a recipe with kale and sweet potatoes at and here it is!

2 chicken breasts (I used the left over chicken from a whole chicken I roasted yesterday)
1 teaspoon seasoning salt
1/2 tsp. olive oil
1 large onion chopped
2 celery stalks
3 cloves of garlic (from my CSA)
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. ground cumin
6 cups chicken broth
1 large sweet potatoe (from my CSA)
3 cups of kale (from my CSA)
1 fresh jalapeno (from my CSA)
1/4 cup fresh cilantro

Heat a large nonstick pot or Dutch oven over medium-low heat, add the oil and the onions and celery and cook until soft and golden, about 8 to 10 minutes, then add the garlic and dry spices and cook 2 to 3 minutes.  Add the chicken broth, chicken, jalapeno and cilantro.  Cover and cook 20 minutes, then add the sweet potato and kale and cook until the sweet potatoes are tender and the chicken is cooked, about 25 to 30 minutes. Remove the chicken, shred or cut up and discard the bones. Return to the pot, discard the jalapeno and serve the soup into 6 bowls.

So yummy and so tasty... love when my CSA veggies get eatin'