Butternut Carrot Chicken Soup/Stew

Butternut Carrot Chicken Soup/Stew




Yield 4 servings

Butternut Carrot Chicken Soup/Stew is a super simple dish that uses just a few ingredients but you'd never know. It's full of flavor and texture. Makes a great lunch!



Add the chicken broth, water, squash and spices to a medium saucepan, cook on high heat and boil (covered) for about 20 minutes or until squash is nice and tender. It will start to break apart when stirred.

Lower to medium and add the carrots and chicken. Cover and bring back to a boil for about 10 minutes.

Lower to a simmer and cook for an additional 10 minutes until chicken is done and carrots just begin to soften.

Separate into 4 equal servings.


  • I like to use my own bone broth for this. Any broth would do. If you don't have broth just use water and a bouillon cube.
  • I've used cooked chicken with this in a pinch. Just add it at the end when the carrots are done. 

Courses Lunch, Dinner

Cuisine Any

Nutrition Facts

Serving Size 1/4 of the recipe

Amount Per Serving

Calories 240

% Daily Value

Total Fat 1 g


Total Carbohydrates 27 g


Dietary Fiber 5 g


Sugars 10 g

Protein 29 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at