⁣Ingredients: ⁣
3 tablespoons extra virgin olive oil⁣
2 large chicken breasts ⁣
1 yellow onion, chopped⁣
3 ribs celery, chopped⁣
1 small butternut squash, peeled and cubed⁣
1 med yukon gold potato, cubed⁣
8 sprigs of fresh thyme⁣
1 bay leaf⁣
1 large clove garlic, peeled and smashed⁣
8 cups bone broth or low sodium chicken stock ⁣
1 large bunch of swiss chard, tough stems removed, roughly chopped ⁣
Sea salt and pepper to taste⁣
Shaved raw parmesan for topping⁣
Chopped parsley and basil for topping⁣
⁣
Directions: ⁣
1. Pat dry and season chicken breasts with a liberal amount of sea salt and pepper, set aside. Preheat a large stock pot or dutch oven over medium, add the olive oil. Add the seasoned chicken and sear on all sides until golden brown. Remove the chicken and set aside. ⁣
2. To the pot add the onions, celery, butternut squash and potatoes. Sautee on med-low heat until onions are translucent and celery is soft. Season with salt and pepper. ⁣
3. Stir the thyme, garlic and bay leaf, cook for 1 minute until fragrant. ⁣
4. Add in the chicken broth and the seared chicken breast, turn the heat to low and let soup simmer about 20 -30 minutes until chicken is cooked through⁣
5. Once the chicken is cooked, remove the breast and shred. Add the shredded chicken back to the pot. Let simmer for another few minutes. Season with salt and pepper to taste. ⁣
6. Turn off the heat and stir in the Swiss chard until wilted. ⁣
7. Serve soup and topped with fresh parmesan, chopped parsley and basil ⁣
⁣
Enjoy! ✨

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