Butternut Squash Spinach Chicken Soup Recipe

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0 votes | 932 views
Servings: 4


Cost per serving $2.62 view details


  1. Heat 1/4 c. broth in a large pot. Add in chicken, onions, nutmeg, and cumin, and saute/fry till onions begin to soften, about 4 min. Stir in jalapeno pepper.
  2. Add in remaining broth and squash. Bring to a boil, reduce heat, and simmer till chicken is cooked through, about 20 min.
  3. Stir in the spinach and chickpeas, and simmer for 5 more min.
  4. Tablespoons(Cooking):"0:37"
  5. NOTES : When I read this recipe I thought I'd try it using already-cooked chicken: either the teriyaki or possibly Southwestern chile-mesquite.
  6. When I first read this recipe I thought about convenience! Instead of raw chicken, try it with precooked chicken - teriyaki or possibly southwestern chile-mesquite.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 627g
Recipe makes 4 servings
Calories 225  
Calories from Fat 24 11%
Total Fat 2.68g 3%
Saturated Fat 0.79g 3%
Trans Fat 0.02g  
Cholesterol 43mg 14%
Sodium 1471mg 61%
Potassium 851mg 24%
Total Carbs 24.56g 7%
Dietary Fiber 5.0g 17%
Sugars 3.29g 2%
Protein 25.94g 42%
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