Squash and Chicken Soup - Lunch Version
6
Servings
9
Ingredients
2
Comments
Tender chicken adds a lovely toothsomeness to our low calorie Squash & Chicken Soup while apple and onion provide a sweet earthiness to round out this fall dish.
6
Servings
9
Ingredients
2
Comments
Ingredients
- 1 ½ cups peel and dice Apple
- 3 ½ cups peel and dice Squash, Butternut
- 1 ¼ cups dice Onion, Red
- 4 cups Chicken Broth/Stock
- 1 tablespoon Rosemary, Dried
- 2 medium Garlic, Cloves
- 1 teaspoon Sea Salt
- 2 cups cook and shred Chicken, Boneless Breasts
- ½ teaspoons Cinnamon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a crockpot, combine apples, squash, onions, chicken broth, rosemary, garlic, and sea salt.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a crockpot, combine apples, squash, onions, chicken broth, rosemary, garlic, and sea salt.
- Cook on low for 6 hours.
- Puree soup in a food processor or blender, in batches if necessary
- Pour back into slow cooker. Stir in chicken and cinnamon.
- Continue to heat on low for 30 more minutes, until chicken is warm.
2 Comments
Join the discussionI made this dish tonight. The onions came out crunchy so would suggest sauteing them first. Kind of a different flavor
Ari, I’m surprised the onions were crunchy after 6 1/2 hours of slow cooking. Also, did you skip the pureeing step of the soup? That might make a difference. Your way would taste good, too, though!