Get ready to transform your kitchen into a cozy culinary sanctuary with this mouthwatering Rosemary and Squash Chicken Soup that promises to tantalize your taste buds and warm your heart! Imagine a bowl brimming with tender chicken, velvety butternut squash, and the aromatic whispers of fresh rosemary - a symphony of flavors that will transport you from the first spoonful. Whether you're battling a chilly evening or simply craving a nutritious, soul-satisfying meal, this recipe is about to become your new go-to comfort dish that looks like it was crafted by a professional chef.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast, diced
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the chicken breast into 1-inch cubes, peeling and cubing the butternut squash, finely chopping the onion, and mincing the garlic cloves.
- Heat a large pot over medium heat and add a small amount of olive oil. Sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add the minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add the diced chicken breast to the pot and cook until the exterior turns white and begins to brown, stirring occasionally to ensure even cooking, about 5-6 minutes.
- Pour in the chicken broth and add the cubed butternut squash to the pot. Strip the rosemary leaves from the sprigs and add them directly into the liquid.
- Season the soup with salt and freshly ground black pepper to taste. Stir to combine all ingredients thoroughly.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, or until the squash is tender and the chicken is fully cooked.
- Taste and adjust seasoning if needed. Remove from heat and let rest for 5 minutes before serving.
- Ladle the hot soup into bowls, garnish with a fresh rosemary sprig if desired, and serve immediately.
Tips
- Dice your chicken and squash into uniform, bite-sized pieces to ensure even cooking and a beautiful presentation.
- Use fresh rosemary if possible - it makes a significant difference in flavor compared to dried herbs.
- Don't rush the sautéing process for onions and garlic; letting them caramelize slowly builds a deeper flavor foundation.
- For extra richness, consider adding a splash of heavy cream or a dollop of Greek yogurt when serving.
- If you prefer a thicker soup, you can use an immersion blender to partially purée some of the squash, creating a more creamy texture.
- This soup freezes beautifully, so don't hesitate to make a larger batch for future quick meals.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
