Chicken & Squash Soup Recipe
Make Chicken & Squash Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Broth Ingredients
Seasoning
Method
Preparation
- 1
Prep the Chicken
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt and black pepper. Add the chicken to the pot and cook for about 5-7 minutes on each side until browned and cooked through. Remove the chicken, let it cool slightly, then shred it using two forks.
- 2
Chop Vegetables
While the chicken is cooking, peel and dice the butternut squash, carrots, celery, and onion into small, uniform pieces. Mince the garlic cloves.
Cooking
- 3
- 4
Add Squash and Broth
Add the diced butternut squash, chicken broth, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.
- 5
Combine and Serve
Add the shredded chicken back into the pot. Stir well to combine and let it simmer for an additional 5 minutes. Remove the bay leaf before serving. Adjust seasoning with salt and black pepper to taste. Serve hot.
