SPICY FEEL-GOOD CHICKEN SOUP
The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.
Provided by Camille Becerra
Categories Bon Appétit Chicken Soup/Stew Cabbage Squash Lime Kid-Friendly Dinner Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat stock in a large pot over medium.
- Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8-10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
- Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
- Do Ahead
- Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
CREAMY CHICKEN AND BUTTERNUT SQUASH SOUP
This will become your go-to soup this fall. It's delicious! The seasoning blend adds a great savory flavor. But it's a bit sweet from the butternut squash. We added kale to our soup and liked the fresh taste and crunchy texture. Spinach would be fantastic too.
Provided by cindy sandberg
Categories Vegetable Soup
Time 45m
Number Of Ingredients 10
Steps:
- 1. Combine broth, chicken, squash, celery, pepper, seasoning blend, and salt and pepper in a pot. Bring to a boil, reduce heat and simmer for about 30-45 minutes until chicken and veggies are desired tenderness.
- 2. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
- 3. *This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream. *This recipe also works well in the Crock Pot if you want a fix-it-and-forget-it meal, and in the pressure cooker if you need it in a hurry!
COCONUT CHICKEN AND SQUASH SOUP
I love Thai food, but have trouble finding some of the unique ingredients at my small town's store. This coconut chicken soup has a similar flavor to traditional Thai soup with easy-to-find ingredients. My husband was very impressed with the recipe and is eager to eat it again. Recipe can also be served with or over rice.
Provided by Holyflower93
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
- Preheat the oven to 450 degrees F (230 degrees C).
- Place butternut squash face-down in a baking dish filled with 1/4 inch water.
- Roast squash in the preheated oven until tender, about 30 minutes.
- While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
- Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
- Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.
Nutrition Facts : Calories 298 calories, Carbohydrate 30.6 g, Cholesterol 11.3 mg, Fat 17.1 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 7.8 g, Sodium 636.6 mg, Sugar 6.2 g
CHICKEN ACORN SQUASH SOUP
A flavorful, thick soup that is perfect with some crusty bread and a nice warm fire. My daughter, who is 1 1/2, gobbles this up! Tip: If you cook the squash beforehand, you can make the soup in about an hour.
Provided by Petalpages
Categories Chicken Breast
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350.
- Cut squash in half and lay on baking sheet.
- Bake uncovered for 40 minute.
- Turn squash over, brush with melted butter, and sprinkle with brown sugar.
- Bake 5 minute longer.
- Set aside to cool.
- Season whole chicken breasts with salt and pepper. Let rest.
- Chop carrots, onion, and potatoes into small pieces.
- Cut chicken into bite-size pieces.
- In a Dutch oven, heat oil over medium heat.
- Cook vegetables, except squash, in oil until starting to soften.
- Add chicken and cook over medium heat until chicken is cooked through.
- Sprinkle with cumin and stir.
- Meanwhile, spoon cooled squash out of skin and mash in a bowl.
- Add chicken broth and squash to vegetables and chicken.
- Heat to boiling.
- Reduce heat to low.
- Cover and simmer 20 minutes, stirring occasionally.
Nutrition Facts : Calories 303.1, Fat 11.8, SaturatedFat 2.8, Cholesterol 46.4, Sodium 838.1, Carbohydrate 27.4, Fiber 4.1, Sugar 3.7, Protein 22.5
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