Chicken Soup with Butternut Squash
Perfect for a cozy fall lunch or light dinner, this chicken butternut squash soup is hearty, flavorful and so easy to make on the stovetop!
Servings: 4 servings
Calories: 384kcal
Equipment
- Dutch oven or large soup pot
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 3 garlic cloves minced
- ⅓ cup celery diced
- 4 cups butternut squash seeds removed, peeled, diced into half inch pieces
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- 6 boneless skinless chicken thighs
- ½ cup kale tightly packed, shredded
- 3.5 cups chicken broth
- pinch salt
- pinch black pepper
- fresh parsley optional garnish
Instructions
- Drizzle olive oil in your soup pot, then cook diced onion, garlic and celery for 4-5 minutes on a medium heat, until the onion is softened.
- Add the peeled, diced butternut squash, thyme, oregano and nutmeg. Cook for a couple of minutes, then add the chicken thighs and chicken broth. I suggest to press the chicken thighs down so they are covered by the broth. Bring to a boil, reduce the heat and cook for 25-30 minutes, covered with the lid slightly ajar, or until the chicken is cooked through to 165F as an internal temperature. If needed, skim any foam from the surface of the soup with a wooden spoon.
- Remove the chicken thighs with tongs and shred with two forks. Return the shredded chicken to the pot, along with the kale. Stir through, season with salt and black pepper, and cook for 2-3 minutes.
- Ladle into your servings bowl and garnish with fresh parsley.
Notes
- Dice the butternut squash into half inch pieces, roughly the same size for an even cook time.
- I've used quite small chicken thighs on recipes tests, so swap for 4 larger thighs if that's what you're using.
- Skim any white foam from the top of the soup with a wooden spoon, if needed.
- Use two forks or a stand mixer with the appropriate attachment to shred the chicken.
- Nutritional information is auto-generated and should be understood to be an estimate.
- onion, which scores 1 and as a liberator. White onion scores 0.
- garlic and nutmeg, which score 1.
- kale isn't rated.
- chicken broth will depend upon ingredients used and cook method.
- black pepper, which scores 2.
Nutrition
Calories: 384kcal | Carbohydrates: 26g | Protein: 40g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 466mg | Potassium: 1192mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15236IU | Vitamin C: 34mg | Calcium: 111mg | Iron: 3mg
