Gluten-Free Chicken Soup with Butternut Squash
This gluten-free chicken soup with butternut squash and sweet potato delivers a surprising sweet-savoury flavour that takes classic chicken soup to the next level. Loaded with spinach, carrots, and lean chicken, it's hearty enough for dinner yet light enough to feel good about. One pot, big flavour.
Ingredients
- 2 slices boneless, skinless chicken breasts about 1 lb total (450g)
- 1 medium sweet potato peeled and diced
- 1 medium sweet yellow onion diced
- 1 bag pre-chopped butternut squash about 2 cups cubed
- 6 cups chicken broth use gluten-free certified broth
- 3 cups fresh baby spinach loosely packed
- 2 stalks celery chopped
- 1 ½ cups baby carrots chopped
- 1 teaspoon dried oregano adjust to taste
- 1 teaspoon dried parsley adjust to taste
- ½ teaspoon dried thyme adjust to taste
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 1 cup gluten-free pasta such as rotini or elbow optional
- 1 tablespoon olive oil or cooking oil optional, for sautéing vegetables
Instructions
- Add 6 cups (1.4L) of chicken broth to a large stockpot or Dutch oven (6-quart / 5.7L minimum) and bring to a boil over high heat. Add the chicken breasts, reduce heat to medium-low, and simmer gently for 15-20 minutes or until the internal temperature reaches 165°F / 74°C. Do not boil vigorously or the chicken will become tough.
- Remove the chicken breasts from the broth and transfer to a cutting board. Shred with two forks, or use kitchen scissors to chop into bite-sized pieces. Set the shredded chicken aside.
- While the chicken simmers, peel and dice the sweet potato, dice the onion, and chop the celery. Add the sweet potato, onion, celery, butternut squash, and baby carrots to the pot with the broth. Return the shredded chicken to the pot. Do not add the spinach yet — it goes in at the end.
- If the broth does not cover the vegetables by at least 1 inch (2.5cm), add additional broth or water until everything is submerged.
- Stir in the oregano, parsley, thyme, salt, and pepper. Taste the broth and adjust the seasoning as needed.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until the sweet potato and butternut squash are fork-tender. If using gluten-free pasta, cook it separately according to package directions and add it to individual bowls when serving (this prevents the pasta from absorbing all the broth). Stir in the spinach during the last 2-3 minutes of simmering — it will wilt quickly. Taste and adjust seasoning before serving.
Nutrition
Serving: 1servingCalories: 242kcalCarbohydrates: 39gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.3mgSodium: 806mgPotassium: 899mgFiber: 5gSugar: 10gVitamin A: 16877IUVitamin C: 14mgCalcium: 106mgIron: 3mg
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