COLORFUL CHICKEN 'N' SQUASH SOUP
When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It's nutritious, too. -Trina Bigham Fairhaven, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 14 servings (5-1/4 quarts).
Number Of Ingredients 7
Steps:
- Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.
Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 579mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH
Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.
Provided by campbells
Number Of Ingredients 13
Steps:
- In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
- Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
- Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
- Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.
WINTER CHICKEN N' SQUASH
An excellent winter dish with seasonal squash. The savory sage and the sweetness of the squash, mixed with a bite of pepper, is perfect on a chilly night. Using fresh ingredients that are in season is the best way to cook and eat. The skin of the chicken is important for cooking the rice. The sage is only natural to go with the squash.
Provided by Ryan
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay squash slices in a 11x13-inch baking dish. Spread rice in an even layer over the squash slices. Arrange chicken pieces onto the layer of rice.
- Mix chicken broth, broccoli soup, peas, sage, and black pepper together in a bowl; pour into baking dish around the chicken piece. Sprinkle cayenne pepper over the chicken pieces. Season chicken and rice mixture with salt. Cover baking dish with aluminum foil.
- Cook in the preheated oven for 1 hour and 45 minutes. Remove the aluminum foil and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool dish 5 minutes before serving.
Nutrition Facts : Calories 427 calories, Carbohydrate 43.8 g, Cholesterol 107.7 mg, Fat 11.8 g, Fiber 2.6 g, Protein 35.3 g, SaturatedFat 3.3 g, Sodium 150 mg, Sugar 1.8 g
CHICKEN, SQUASH AND PASTA SOUP
Butternut squash adds color and nutrients to chicken noodle soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
- Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.
Nutrition Facts : Calories 270, Carbohydrate 24 g, Cholesterol 50 mg, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 2 g, TransFat 0 g
ROASTED CHICKEN AND BUTTERNUT SQUASH SOUP
Make and share this Roasted Chicken and Butternut Squash Soup recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Place squash, onion, and chicken on a baking sheet in a single even layer. Drizzle with olive oil, and sprinkle with salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 minutes.
- Transfer chicken to a plate. When cool enough to handle, remove and discard skin, and tear chicken into bite-sized pieces. Set aside.
- Meanwhile, place cooked squash and onion in a soup pot with chicken broth. Add the cumin and coriander and bring to a simmer. With a potato masher or wooden spoon, mash up the soup, leaving some chunks of squash. Stir in lemon juice. Return chicken to soup and simmer until heated through. Adjust salt, pepper and lemon if needed. Serve with cilantro for garnish.
COCONUT CHICKEN AND SQUASH SOUP
I love Thai food, but have trouble finding some of the unique ingredients at my small town's store. This coconut chicken soup has a similar flavor to traditional Thai soup with easy-to-find ingredients. My husband was very impressed with the recipe and is eager to eat it again. Recipe can also be served with or over rice.
Provided by Holyflower93
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
- Preheat the oven to 450 degrees F (230 degrees C).
- Place butternut squash face-down in a baking dish filled with 1/4 inch water.
- Roast squash in the preheated oven until tender, about 30 minutes.
- While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
- Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
- Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.
Nutrition Facts : Calories 298 calories, Carbohydrate 30.6 g, Cholesterol 11.3 mg, Fat 17.1 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 7.8 g, Sodium 636.6 mg, Sugar 6.2 g
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