Butternut Carrot Chicken Soup/Stew
This butternut carrot chicken soup/stew is a great way to warm up on a cold day. With simple ingredients and a savory taste, you'll want to make it again and again. Get the recipe here!
Ingredients
- 4 cups 560g butternut squash cut into large cubes(Need helping cutting? click here!)
- 2 cups of low fat chicken or vegetable broth
- ½ cup water more for thinner soup
- Abut ¼ teaspoon nutmeg
- Dash of ground cloves
- 1 ½ cup 122gof carrots cut in small to medium pieces
- 4 oz raw chicken breast cut into cubes
Instructions
- 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.4 cups 560g butternut squash cut into large cubes(Need helping cutting? click here!), 2 cups of low fat chicken or vegetable broth, ½ cup water
- Lower to medium and add the carrots and chicken. Cover and bring back to a boil for about 10 minutes.Abut ¼ teaspoon nutmeg, 1 ½ cup 122gof carrots cut in small to medium pieces, 4 oz raw chicken breast cut into cubes, Dash of ground cloves
- Lower to a simmer and cook for an additional 10 minutes until chicken is done and carrots just become soft.
Nutrition
Calories: 163kcalCarbohydrates: 30gProtein: 11gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 24mgSodium: 725mgPotassium: 1006mgFiber: 6gSugar: 9gVitamin A: 30880IUVitamin C: 43mgCalcium: 116mgIron: 2mg
Tried this recipe?Let us know how it was!