INGREDIENTS


2 Tbsp salted butter

1 pound chicken breasts or thighs (use bone-in for additional flavor)

2 shallots, thinly sliced

4 to 6 cloves garlic, minced or grated

4 ribs celery, chopped

2 Tbsp Farmer’s Market Veggie Soup mix from Milford Spice

8 cups low sodium chicken broth

½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 cup grated parmesan, plus 1 parmesan rind

1 pinch crushed red pepper flakes

Salt & pepper

1 can white beans, drained (14 ounce)

1 bunch Tuscan kale, roughly chopped

juice of 1 lemon

1 pound Orzo pasta

1 delicata or acorn squash, halved, seeded and cut into 1/4 inch half circles

1 Tbsp extra virgin olive oil

 

DIRECTIONS

 

For the Crockpot: 


  • In the bowl of your crockpot, combine the butter, chicken, shallots, garlic, celery, Farmer’s Market Veggie Soup mix, broth, wine, parmesan rind, and a pinch of red pepper flakes. Season the salt and pepper. Cover and cook on low for 5-6 hours or high for 4-5 hours. 
  • Once done cooking, remove the chicken and shred. Stir 1/2 cup grated parmesan, the kale, white beans, and lemon juice, cover and cook another 10 minutes. Remove the parmesan rind. Stir back in the shredded chicken.
  • Taste and season with salt and pepper.
  • About 30 minutes before serving, make the squash. Preheat the oven to 425 degrees F. On a baking sheet, toss together the delicata squash, olive oil, 2 tablespoons thyme leaves, sage, 1/2 cup parmesan and a pinch each of salt and pepper. Transfer to the oven and roast for 20-25 minutes, flipping halfway through cooking, until the squash is tender.
  • Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
  • Divide the pasta among bowls and pour the soup over top. Top each bowl with roasted delicata squash and additional parmesan.

 

For the Instant Pot:


  • Season the chicken all over with salt and pepper. 
  • Set the Instant Pot to sauté and add the butter. Once hot, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Stir in the shallots and garlic and cook another 3-5 minutes, until golden. Add the celery, Farmer’s Market Veggie Soup mix, and a pinch each of salt and pepper. Add the broth, wine parmesan rind, and a pinch of red pepper flakes. Cover and cook on high pressure for 8 minutes. 
  • Remove the chicken and shred. Set the Instant Pot to sauté. Stir in the pasta, 1/2 cup parmesan, kale, white beans, and lemon juice, cooking another 8 minutes, until the pasta is al dente. Remove the parmesan rind.
  • Stir back in the shredded chicken. Taste and season with salt and pepper.
  • Finish as directed above for the crockpot.

    For the Stove-Top:
  • Season the chicken all over with salt and pepper.  
  • Melt the butter in a large pot over high heat. Add the chicken and sear until golden brown on both sides, about 5 minutes per side. Reduce the heat to low, add the shallots and garlic and cook another 3-5 minutes, until golden. Add the celery, Farmer’s Market Veggie Soup mix, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, wine, parmesan rind, and a pinch of red pepper flakes. Simmer, partially covered, over medium heat for 15-20 minutes or up to 4-6 hours, covered over low heat. 
  • Remove the chicken and shred. Stir in 1/2 cup grated parmesan, the kale, white beans, and lemon juice, cover and cook another 10 minutes. Remove the parmesan rind. Stir back in the shredded chicken. Taste and season with salt and pepper.
  • Finish as directed above for the crockpot.