Butternut Squash-Spinach-Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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haven't tried it yet but it sounds delicious! from the cookbook 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger Ingredients:
6 1/4 cups low sodium vegetable broth |
4 (4 ounce) skinless boneless chicken tenderloins, chopped |
2 medium onions, chopped |
1/8 teaspoon ground nutmeg |
1/4 teaspoon ground cumin |
1 jalapeno pepper, seeded and minced |
1 1/2 cups butternut squash, diced |
4 cups fresh spinach, chopped |
1 cup canned low-sodium chickpeas, rinsed and drained |
Directions:
1. Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.
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