Chicken Noodle Soup with Acorn Squash and Dill

Prep Time: 5 min
Cook Time: 45 min
Serves: 8

This chicken soup is simple to make. In under an hour, it will fill your kitchen with its wonderful comfort food aroma. Dill adds a subtle flavour to this heartwarming dish.


1 lb (0.5 kg) bone-in, skinless chicken thighs, approximately 4 pieces
6 cups (1.5 L) water
turmeric, pinch
1 cup (250 mL) onion(s), diced
4 carrot(s), peeled and sliced
2 cups (500 mL) acorn squash, diced
1/2 tsp (2.5 mL) black pepper, freshly ground
1 1/2 tsp (7.5 mL) salt
1 cup (250 mL) whole wheat spaghetti, broken
1/4 cup (60 mL) parsley, fresh, minced
1/4 cup (60 mL) dill, fresh, minced


1 Chop onion, slice carrots and dice acorn squash. For convenience, try frozen diced squash or cut packaged fresh squash available in the produce department.
2 Pour 6 cups (1.5 L) of cold water into a large soup pot that has a tight fitting lid. Add small amount of turmeric for colour, as well as onion, carrot and squash and bring to a boil. Simmer with lid on over medium low heat for 30 minutes. Add salt and pepper.
3 Remove chicken pieces and set aside. Once cool, remove meat from bones and dice into bite-size pieces. Add back to the pot with broken whole wheat spaghetti and simmer an additional 15 minutes. Add fresh minced parsley and dill and serve.