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Chicken vegetable soup

Chicken Vegetable Soup with Butternut Squash

This recipe makes a warming chicken vegetable soup that is full of nutritious vegetables and perfect for the winter days ahead.
Prep Time5 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 45 minutes
Servings: 4 servings
Calories: 259kcal

Ingredients

  • 2 large chicken thighs with skin and bone on
  • ½ teaspoon salt optional
  • ½ teaspoon black pepper
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • ½ teaspoon paprika
  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion
  • 1 chicken stock cube dissolved in 500ml boiling water or 500ml ready made stock
  • 500ml boiling water
  • 1 teaspoon thyme fresh or dried
  • 1 tablespoon soy sauce reduced salt
  • 2 large carrots raw
  • ½ small butternut squash
  • 400g maris piper potatoes peeled weight

Instructions

  • Add the chicken to a bowl then season with salt, black pepper, onion granules, garlic granules and paprika. Add the olive oil to a large heavy duty saucepan and place on a medium heat. Once the oil has heated, add the chopped onion and cook for 2 minutes or until soft. Add the chicken thighs to the pan and cook for 2 minutes on each side.
  • Dissolve a chicken stock cube in 500ml boiling water and pour over the chicken in the saucepan. Pour on another 500ml boiling water and stir. Add the thyme and soy sauce then stir. Cover the saucepan with the lid and allow the chicken to cook for 1 hour.
  • After 1 hour, add in the chopped carrots, butternut squash and potatoes then cover the saucepan again. Allow to cook for 25 minutes or until the butternut squash and the potatoes are soft. Carefully remove the chicken skin and bones from the saucepan as they should have detached from the chicken by now. Turn off the heat and allow to sit for 10 minutes before serving. If at any point too much water has evaporated then top up with some boiling water from the kettle.