Recipe
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
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
Instructions
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.