Butternut Carrot Chicken Soup/Stew
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!
Ingredients
- 4 cups butternut squash cut into cubes ~600g
- 2 cups of low-fat chicken or vegetable broth 1 can
- 1-2 cups water more for less for thicker stew
- ¼ teaspoon nutmeg
- Dash of ground cloves
- 3 large carrots ~400g cut in small to medium pieces
- 1 lb raw chicken breast cut into cube
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 butternut squash cut into cubes, 2 cups of low-fat chicken or vegetable broth, 1-2 cups water, ¼ teaspoon nutmeg, Dash of ground cloves
- Lower to medium and add the carrots and chicken. Cover and bring back to a boil for about 10 minutes.3 large carrots, 1 lb raw chicken breast cut into cube
- 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.
Notes
- 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.
Nutrition
Serving: 1/4 of the recipeCalories: 240kcalCarbohydrates: 27gProtein: 29gFat: 1gFiber: 5gSugar: 10g
Tried this recipe?Let us know how it was!