Name: Chicken and Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon black pepper; 1/4 teaspoon salt, plus more to taste; 8 cups low-sodium chicken broth; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3 cups); 1 cup chopped fresh spinach or kale; Optional: Fresh parsley for garnish

Description

A hearty and wholesome chicken and squash soup recipe, perfect for a comforting meal. Easy to make with simple ingredients. Features tender chicken, sweet butternut squash, and aromatic vegetables.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt, plus more to taste
8 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup chopped fresh spinach or kale
Optional: Fresh parsley for garnish

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
2. Stir in the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for another minute until fragrant.
3. Pour in the chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Add the chicken pieces and the cubed butternut squash to the pot.
5. Bring the soup back to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the squash is tender.
6. Stir in the fresh spinach or kale and cook for another 2-3 minutes, just until wilted.
7. Taste and adjust seasoning with additional salt and pepper if needed.
8. Serve hot, garnished with fresh parsley if desired.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8g
Sodium: 500mg
Fat: 8g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g