Spicy Butternut Squash & Chicken Soup

• 5 cups chicken broth
• 4 chicken thighs, skin and fat removed (I like dark meat, but you could use a couple of chicken breasts if you prefer)
• 2 cloves garlic, roughly chopped
• 1 stalk celery, chopped
• 1 small yellow onion, cut in 1 inch pieces
• 3 cups butternut squash, cut into 1 inch cubes
• 2 medium poblano peppers, seeds and stem removed, cut into 1/2 inch pieces
• 1 bay leaf
• 2 teaspoons dried Marjoram
• 1 1/2 cups cooked garbanzo beans, or 1 14 oz. can
• salt & pepper to taste

1. In a large soup pot, heat chicken broth.
2. Add all ingredients except garbanzo beans, salt & pepper.
3. Cook over medium heat for 25-30 minutes or until chicken is cooked and vegetables are tender.
4. Remove chicken thighs and set aside to cool.
5. Once cooled, debone and chop the chicken and add it back to the soup.
6. Add garbanzo beans and heat through.
7. Salt and pepper to taste.

chicken broth, chicken, garlic, celery, yellow onion, butternut squash, poblano peppers, bay leaf, dried marjoram, garbanzo beans, salt

Taken from food52.com/recipes/7296-spicy-butternut-squash-chicken-soup (may not work)