Warm up your soul with a bowl of our delicious Veggie Chicken Soup with Butternut Squash! This comforting American classic combines tender chicken thighs, vibrant vegetables, and the sweet, nutty flavor of butternut squash, making it the perfect dish for chilly evenings or when you're feeling under the weather. In just 45 minutes, you can whip up a hearty meal that serves six, leaving everyone satisfied and craving more. Ready to elevate your soup game? Dive into our recipe for a nourishing experience that will have your taste buds dancing!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 cups butternut squash, cubed
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the butternut squash, chop the carrots and onion, and mince the garlic. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the chopped carrots and cubed butternut squash to the pot. Stir everything together and cook for another 5 minutes, allowing the vegetables to soften slightly.
- Push the vegetables to the side of the pot and add the boneless, skinless chicken thighs in the center. Season the chicken with salt, pepper, and thyme, then sear for about 3-4 minutes on each side until lightly browned.
- Once the chicken is seared, pour in the 4 cups of chicken broth, ensuring that the chicken is submerged. Bring the mixture to a boil.
- Reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- After the chicken is cooked, remove it from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
- Add the shredded chicken back into the soup and stir to combine. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Let the soup simmer for an additional 5 minutes to heat through, then remove from heat.
- Serve the veggie chicken soup hot, garnished with fresh herbs if desired. Enjoy your hearty and nutritious meal!
Tips
- Prep Ahead: To make the cooking process even smoother, chop and cube your vegetables in advance. This way, you can focus on the cooking without the rush.
- Sear for Flavor: Don’t skip the step of searing the chicken! This adds a depth of flavor to the soup that elevates it from ordinary to extraordinary.
- Customize Your Veggies: Feel free to mix in other vegetables like celery or spinach for added nutrition and variety. It’s a great way to use up any leftover produce!
- Season to Taste: Always taste your soup before serving. Adjust the seasoning with more salt, pepper, or even a splash of lemon juice for brightness.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
- Garnish for Presentation: A sprinkle of fresh herbs like parsley or thyme not only adds flavor but also makes your soup look restaurant-worthy!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 15g
Protein: 22g
Fat: 8g
Saturated Fat: g
Cholesterol: 90mg
