Butternut Squash Spinach Chicken Soup Recipe
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
- 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.
- Add in remaining broth and squash. Bring to a boil, reduce heat, and simmer till chicken is cooked through, about 20 min.
- Stir in the spinach and chickpeas, and simmer for 5 more min.
- Tablespoons(Cooking):"0:37"
- NOTES : When I read this recipe I thought I'd try it using already-cooked chicken: either the teriyaki or possibly Southwestern chile-mesquite.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 627g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 24 | 11% |
| Total Fat 2.68g | 3% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 1471mg | 61% |
| Potassium 851mg | 24% |
| Total Carbs 24.56g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.29g | 2% |
| Protein 25.94g | 42% |
