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Chicken vegetable soup

Chicken Vegetable Soup with Buttersquash

A delicious chicken vegetable soup, perfect for the winter days ahead.
Prep Time5 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 45 minutes
Servings: 4 servings
Calories: 259kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion
  • 1 large skinless chicken thighs
  • 1 chicken stock cube (dissolved in 500ml boiling water) use gluten free cubes if you follow a gluten free diet
  • 500ml boiling water (additional water)
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • ½ teaspoon salt optional
  • ½ teaspoon black pepper
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • ½ teaspoon paprika
  • 1 tablespoon soy sauce reduced salt
  • 2 large carrots raw
  • ½ small butternut squash
  • 400g potatoes peeled

Instructions

  • Add the olive oil to a large medium to heavy duty saucepan and place on a medium heat. Once the oil has heated, add the chopped onion and cook for 2 minutes or until soft. Add the chicken thighs to the pan and cook for 2 minutes on each side.
  • Dissolve a chicken stock cube in 500ml boiling water and pour over the chicken in the saucepan. Pour on another 500ml boiling water and stir.  Add the thyme, sage, salt if using, black pepper, garlic granules, onion granules, paprika and soy sauce then stir. Cover the saucepan with the lid and allow the chicken to cook for 1 hour.
  • After 1 hour, add in the chopped carrots and cover again. After 15 minutes, add the butternut squash and potatoes and cover the saucepan again. If at this point the water has dried up too much then pour on some boiling water from the kettle. Allow to cook for 20 - 25 minutes or until the butternut squash and the potatoes are soft. Carefully remove the chicken bones from the saucepan as they should have detached from the chicken by now. Turn off the heat and allow to sit for 10 minutes before serving.