Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.
Total Time: 38 min. Prep Time: 15 min. Cooking Time: 23 min. Yield: 8 servings, about 1 cup each Ingredients: 1 tsp. olive oil 1 medium onion, chopped 1 medium red bell pepper, chopped 4 cups low-sodium organic chicken broth 2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme) Sea salt (or Himalayan salt) and ground white pepper (to taste; optional) 8 oz rotisserie chicken breast, boneless, skinless, shredded 1 cup frozen corn (or roasted corn) 2 cups cubed butternut squash Preparation: 1. Heat oil in medium saucepan over medium-high heat. 2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent. 3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes. 4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft. 5. Divide evenly between eight serving bowls. Containers ½ Green ½ Red ½ Yellow
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