Winter, those crisp cold months causing rosy cheeks, red noses and mittens to appear. I love winter, it’s my favorite season. The season for warm drinks, crackling fires, family, loved ones, skiing and bundling up just to go outside. It’s wonderful, cozy, and the air is filled with love and happiness. Who doesn’t like that?

It’s the time of year for home made soups, and this year we made chicken soup with winter squash. No, don’t go buy chicken stock at the store, instead grab a full chicken (giblets included) and make your own. That is what makes this recipe so healthy. It’s so easy you’ll never buy store bought chicken stock again (besides it’s not nearly as healthy for you as your own homemade stock).

Grab your crock pot, pull out the chicken (preferably not alive) and get ready to make a delicious, healthy chicken soup that will keep you satisfied and healthy during these cold winter months.

INGREDIENTS: (all ingredients are organic) This recipe makes a lot!

1, 5lb organic free range chicken (giblets included)

1 medium size purple sweet potato

1 medium size normal sweet potato

1 medium size delicata squash (no need to peel these guys, the skin is edible)

4 large carrots

Parsley

salt and pepper to taste

2 tablespoons Arrow root flour

2 tablespoons butter

DIRECTIONS: 

1. First make your chicken stock. This will take at least 4 hours. Put your whole chicken in a large pot and fill with water until the chicken is almost covered. Put the pot on the stove and cook on medium heat for at least 4 hours. I usually go longer, you can also do this over night.

2. Next, after the chicken is done, strip all the meat off the bones. It completely falls off the bones at this point. Take the meat out of the stock and put in a separate container. Strain the bones and chicken parts out of the stock – DON’T POUR THE STOCK OUT. Make sure to have another bowl with a strainer on top to catch the broth. You don’t want to end up pouring all the broth out! This is a common mistake.

3. Transfer the broth back into your pot. Chop up all your veggies and add them into the broth, along with the chicken, chopped up parsley, and desired seasoning.Cook until the veggies are all soft.

4. Make a Roux (pronounced Rue), in a sauce pan melt 2 tablespoons of butter, gradually add the two tablespoons of arrowroot flour. Whisking the whole time, continue whisking until it bubbles and has a soft brown color. About an hour before serving add your roux to the soup. (this will thicken the soup)  Serve into bowls and top with avocado for some more healthy fats and enjoy!

Note: If using purple sweet potatoes, be aware that they will turn your soup a purplish color. It’s amazing!