This delightful butternut squash tomato soup, which combines common components with a ton of vegetables, has become one of our new fall favorites. This rich soup is perfect if you share our love of butternut squash.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 14 quarts water
- 2 (5 pound) whole chickens, skinned and trimmed of fat
- 4 pounds carrots, cut into chunks
- 3 pounds celery, cut into chunks
- 3 large sweet onions, cut into chunks
- 6 leeks, trimmed and chopped
- 14 tablespoons sea salt
- 3 tablespoons chopped garlic
- 3 tablespoons garlic powder
- 2 tablespoons crushed dried rosemary
- 2 tablespoons dried parsley
- 1 tablespoon dried thyme
- 1 bunch fresh parsley, chopped (Optional)
Instructions
- Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
- Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
- When using frozen broth, either thaw it in the microwave or refrigerator, or put it directly into a pot and thaw it on the stovetop.
- The nutrition data for this recipe includes the full amount of all the chicken, vegetables, and salt. The actual amount of those ingredients consumed will vary.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 3273 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I normally add some whole peppercorns, a few bay leafs, and omit the leaks.
No changes. Made great broth.
No changes made. I liked it – added good flavor to recipe. I will definitely make it again and recommend it.
I scaled this to 6 servings and used the carcass with meat and skin from a rotisserie chicken. I put 1 tsp of regular salt and used all minced garlic and no garlic powder. I also left the celery leaves on. I let the whole thing cool, put in the fridge overnight and then skimmed all the fat off the top. It came out great.
Excellent! I am never buying canned broth again! But, I will use less salt next time. Otherwise it is awesome.
Fabulous recipe. I use high quality sea salt so there isn’t much sodium and you get a lot of wonderful minerals. This is by far the best broth recipe I’ve found. Thank you for sharing.
I omitted ALL of the salt, since that much isn’t healthy and I let everyone salt their own. Otherwise, the flavors were wonderful. Marked it as 3 stars due to the extremely unhealthy salt content–1 tbsp. would have been more than enough for my entire crockpot, let alone 7 (since I halved the recipe).