Harvest Chicken & Apple Soup

• Prep time: 15 minutes

• Cook time: 30 minutes - or 6 hours (Low) or 3 hours (High)

• Servings: 6

Ingredients:

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 2 cloves garlic, minced

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1 medium butternut squash or sweet potato, peeled and cubed (1-inch pieces)

• 2 medium tart apples (like Granny Smith or Honeycrisp), peeled, cored, and chopped

• 6 cups low-sodium chicken broth

• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)

• 1 teaspoon fresh sage (or 1/2 teaspoon dried)

• Salt and black pepper to taste

• 1 tablespoon apple cider vinegar (added at the end for a bright finish)

How to on the Stovetop (below is how to for a crock pot)

1. Sauté the aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes until the vegetables start to soften. Add the minced garlic and cook for 1 more minute until fragrant.

2. Brown the chicken: Add the cubed chicken to the pot. Season lightly with salt and pepper. Cook for 4–5 minutes until the chicken is lightly browned on the outside.

3. Simmer the base: Pour in the chicken broth and add the cubed butternut squash (or sweet potato), thyme, and sage. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the squash is tender.

4. Add the apples: Stir in the chopped apples. Cover and simmer for another 5–8 minutes until the apples are tender but still hold their shape.

5. Season and serve: Remove the pot from the heat. Stir in the apple cider vinegar. Taste and adjust with extra salt and black pepper as needed.

How to in the Slow Cooker:

notes:Using a slow cooker allows the chicken to become remarkably tender while the root vegetables slowly absorb the savory herb broth.

Apples can break down and get mushy if left in a slow cooker for hours. To avoid this, add them in for the last 30 mins so they soften perfectly while retaining their shape.

1. Layer the base: Place the cubed chicken, butternut squash (or sweet potato), carrots, celery, onion, and minced garlic into the bottom of a 5-to-6-quart slow cooker.

2. Season and pour: Sprinkle the dried thyme, dried sage, salt, and black pepper evenly over the chicken and vegetables. Toss the bay leaf into the pot, then pour the chicken broth over everything.

3. Slow cook: Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. Cook until the chicken is fully cooked through and the root vegetables are tender.

4. Add the apples: About 30 to 45 minutes before the soup is done, stir the chopped apples directly into the pot. Re-cover the slow cooker and let it finish cooking until the apples are tender but not mushy.

5. Finishing touch: Discard the bay leaf. Stir in the tablespoon of apple cider vinegar to brighten all the autumn flavors. Taste, add an extra pinch of salt if needed, and ladle into bowls.