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Chicken Soup with Butternut Squash

A comforting and nourishing chicken soup loaded with butternut squash and kale, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons Olive oil Can be replaced with coconut oil for a tropical twist.
  • 1/2 cup Onion, diced Brings aromatic sweetness; use shallots if on hand.
  • 3 cloves Garlic, minced Adds depth; garlic powder works in a pinch.
  • 1/3 cup Celery, diced Provides crunch; omit if you’re not a fan.
For the soup ingredients
  • 4 cups Butternut squash, peeled and diced Sweet and creamy; zucchini can be a substitute but will alter flavor.
  • 1/2 teaspoon Dried thyme Earthy flavor paired well with chicken; fresh thyme adds a brighter taste.
  • 1/4 teaspoon Dried oregano Gives a hint of Mediterranean flair; basil works too.
  • 1/4 teaspoon Ground nutmeg Adds warmth; allspice can be an interesting swap.
  • 6 thighs Boneless skinless chicken Juicy protein source; chicken breast is a lean alternative.
  • 1/2 cup Kale, shredded Adds nutrients; spinach or Swiss chard can also be used.
  • 3.5 cups Chicken broth Use homemade for richness; vegetable broth remains a good alternative.
  • to taste Salt and black pepper Essential for seasoning; adjust as needed.
  • to taste Fresh parsley Optional garnish for color and freshness.

Method
 

Preparation
  1. Drizzle olive oil in your soup pot over medium heat. Add the diced onion, garlic, and celery. Sauté for 4-5 minutes until the onion softens and becomes translucent.
  2. Stir in the butternut squash, thyme, oregano, and nutmeg. Cook for an additional couple of moments, allowing the spices to bloom.
  3. Add the chicken thighs and chicken broth. Ensure the thighs are submerged in the broth for even cooking. Bring it to a gentle boil, then reduce the heat.
Cooking
  1. Cover the pot slightly ajar and let it simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
  2. Remove the chicken thighs with tongs, shred with two forks, and return the meat to the pot.
  3. Add the kale, stir well, and season with salt and black pepper. Cook for 2-3 minutes until wilted.
Serving
  1. Ladle your soul-warming soup into bowls and garnish with fresh parsley if desired.

Notes

Serve with crusty bread or homemade garlic bread. Store leftovers in an airtight container for up to 3 days. Can be frozen for up to three months.