Pulled Chicken, Squash & Greens
Good recipe for a crowd if doubled or tripled. Vegan/vegetarian version: replace chicken with chickpeas and replace chicken broth with vegetable broth.
- 1 whole roasted or rotisserie chickens boned and shredded by hand
- 2 teaspoons coconut oil
- 1 teaspoon salt
- 2 large leeks
- 0.25 cup minced ginger
- 1 large butternut squash, peeled, seeded and diced
- 2 bunches greens kale, collards, chard, stems removed, leaves and stems chopped separately
- 1 quart chicken broth
- salt and pepper to taste
- 1 tablespoon cider vinegar
In a large soup pot over medium heat, add coconut oil and salt. Saute leeks and ginger until they start to color. Add diced squash and stir fry for a couple minutes. Add the broth and chopped greens' stems. Bring to a boil, reduce heat and simmer for 15 minutes. Add the chopped greens and shredded chicken and simmer for an additional five minutes. Add salt, pepper and a splash of cider vinegar to taste. (Recipe♦655)
