This is a print preview of "Butternut Squash Spinach Chicken Soup" recipe.

Butternut Squash Spinach Chicken Soup Recipe
by Global Cookbook

Butternut Squash Spinach Chicken Soup
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 6 1/4 c. low-sodium vegetable broth
  • 4 x 4 oz skinless boneless chicken breast halves minced
  • 2 med onions minced
  • 1/8 tsp grnd nutmeg
  • 1/4 tsp grnd cumin
  • 1 x jalapeno pepper seeded and chopped
  • 1 1/2 c. diced butternut squash
  • 4 c. minced fresh spinach
  • 1 c. cooked or possibly low-sodium canned chickpeas rinsed and liquid removed

Directions

  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.