Chicken, Squash and Rice Soup

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Warm up with a bowl of comforting chicken soup with a twist. The sweetness of butternut squash added to this classic not only mixes things up but boosts the nutrition, serving up a dish full of vitamin A, B vitamins, potassium, protein, and fiber.

For those who like butternut squash but struggle with peeling, deseeding, and cutting it up, honeynut squash can be used instead. With a finer texture, it’s easier to cut and cook than butternut, and the roasted skin is edible.

Be sure to let the kids help you measure, add ingredients, and stir before things get too hot!

Ingredients

2 T vegetable oil

2 celery stalks (chopped)

1 onion (medium, chopped)

1 c butternut squash (peeled, chopped)

2 clv garlic (minced)

salt and pepper to taste

2 t dried thyme

6 c chicken stock

2 chicken breasts (cooked and shredded)

1 1⁄2 c cooked brown rice

Yield amount

6 Servings

Preparation time

15 minutes

Cooking time

25 minutes

Total time

40 minutes

Instructions

Wash hands and then rinse celery and squash before getting started.
In a large pot, heat oil over medium heat. Once hot, add celery, onion, and squash. Cook for about 5 minutes or until onions and celery start to soften.
Add the garlic and seasonings and cook for another 2 minutes.
Add the stock and chicken and cook on medium-low for about 15 minutes or until the squash is tender.
Add the rice and serve immediately.

Notes

Add additional vegetables or seasonings you like. Spinach or kale would be great additions in this recipe.

Add cooked rice just before serving so it does not get overcooked.

Substitutions:

If you don’t have butternut squash, you can also use sweet potatoes in this recipe.
Try quinoa in this recipe in place of rice. When you use this grain, you can cook it right in the soup!

Equipment you’ll need:

Knife
Cutting board
Measuring cups
Measuring spoons
Large pot
Spoon or spatula

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