After a hard day, a cozy bowl of this stew will refresh and restore you this winter.
Keyword: chicken, squash, cranberry
1carnival or delicatta squashseeded and chopped
1cupbrussel sproutssliced thickly
1carrotpeeled and sliced
2whole chicken breasts or thighs
salt and freshly ground pepperto taste
In a large pot, add the chicken stock and wild rice and bring to a simmer. Cover loosely with a lid, allowing some steam to escape and lower the heat to continue to simmer until the wild rice is soft--45 minutes to 1 hour.Meanwhile, preheat the oven to 400F. Use a large bowl to toss the squash, brussel sprouts, and thyme with just enough olive oil to coat. Season with salt and pepper and roast for 20 minutes until golden brown. Toss and add the cranberries for an additional 5 minutes of roasting--the cranberries will soften and the sugars will caramelize. Transfer roasted vegetables to the soup pot along with the onion, carrot, and celery. If using cooked chicken, shred and add at the end just to warm. To use raw chicken, cut into 1" pieces and simmer for 5 minutes until just cooked through.
Make Ahead: Cover and refrigerate for up to 4 days and portion out during the week for an easy dinner.This recipe can be made with rotisserie chicken or substitute turkey leftovers.