Harvest the greens and squash from your fall garden and cook a chicken while making the brodo, Italian for broth. And it’s the broth that makes this soup so tasty. I used some homemade stock I had in the freezer, made using the CrockPot method. Lots of flavor, rich and delicious, and good for you. If you’re short on time, you could streamline this soup by using pre-cut squash, boxed broth, pre-cooked chicken, and pre-cut greens, but I guarantee the brodo won’t be as satisfying. My trick is to make stock whenever I’ve got lots bones (any kind) and 24 hours. Any way you go about it, it’s healthy, delicious, warm, and perfect for rainy autumn nights.
Fall Brodo with Squash, Greens, and Bacon (modified from Sunday Soup by Betty Rosbottom)
6 slices bacon, cut into ½” pieces
1 ½-2 lb acorn squash, halved, de-seeded, peeled, and cut into bite-size cubes (alternatively, you could buy pre-cut squash)
1 bunch Swiss chard (or other greens), rinsed, stalks removed, coarsely chopped
1 onion, diced
8 cups chicken stock
2 cups chicken, cooked and shredded
Salt, to taste
Cayenne pepper, to taste
Coarsely grated Parmesan cheese, for garnish, if you’re into that sort of thing
Place a large stock pot over medium heat and fry the bacon. Once crispy, with a slotted spoon, remove bacon to a plate, leaving delicious fat behind. Add the onion to the hot bacon grease and brown. Add the chicken stock, bring to a boil, reduce to simmer. Add squash and cook until soft, about 15 minutes. Turn off the heat, add the chicken and greens, and allow to warm through. Top with crispy bacon and Parmesan. Serve.