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Title: Winter Chicken Soup w/Veggies & Roast Butternut Squash
Categories: Poultry, Citrus, Vegetables, Squash, Potatoes
Yield: 6 servings

8 Chicken pieces
2 Lemons juice
1 lg White onion; chopped
2 Chicken bouillion cubes
3 Celery ribs w/leaves
4 Silverbeet (Swiss Chard)
- leaves
1 Choko (Labu Siam), peeled,
- cut into segments in 6
- pieces
1 lg Potato; peeled; in bite size
- cubes
4 c Frozen, sliced green beans
3/4 ts Ground Cayenne Pepper
2 ts Garlic paste
1 tb Ginger paste
1 ts Ground Nutmeg
500 ml (or more) water
1/2 tb Salt; to taste
Ground black pepper
Steamed Jasmine Rice
1 Butternut squash; skin-on,
- in big chunks
1 tb Rice bran oil

Set the oven @ 200ºC/400ºF.

Wash the chicken pieces, take off the fats with a thin
sharp butcher knife. In a glass basin put the chickens,
sprinkle over with salts and 2 lemon juice, mix &
marinade for 10 minutes. Not too long. Then discard the
liquid off into the kitchen sink. Set aside.

In a non stick big soup pot, heat 1 tbs oil, then add
the onion, stir fry for 2 minutes then put the water
from the kettle and the chicken pieces, the celery, and
heat the water till warm, then add 2 cubes chicken
bouillion, choko pieces, potatoes pieces, salt, grinded
black pepper, ground nutmeg, and the ground cayenne
pepper.

Put the temp on high till the broth start to boil, add
the Green Beans and more water from the kettle if
necessary as I love plenty of broth to have it with the
rice. Taste the salt, then lower the temp to a simmering
point while cover the pot with the lid on. Simmer for 15
minutes, lastly take off the bunch of celery leaves and
to add the Chards/Silverbeets and let it cook for a
further 7 minutes. The soup is ready when the potato has
softened. Then turn off the hob. Remove pot.

Set the oven @ 200ºC/400ºF.

In a heatproof dish put 1Tbs Rice Bran Oil and mix with
the butternuts pieces, to coat with the oil. Bake in the
oven for around 20 or less minutes. Transfer the
baked Butternuts in a serving dish.

In a serving flat bowl put the Rice, one scoop of the
soup veges with the broth pour on top of the rice, put
one of the chicken pieces.

By Teresa Smythe-Twiddy

RECIPE FROM: https://cookpad.com

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