By Mary Volzer
Peel and dice the butternut squash, tomatoes, and carrots into small cubes.
Chop the chicken breast into bite-sized pieces.
Chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
Add the diced butternut squash, tomatoes, and carrots to the pot. Stir and cook for about 5 minutes.
Pour in the chicken broth, and add salt, black pepper, thyme, and oregano. Stir well.
Bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the vegetables are tender.
Taste and adjust the seasoning as needed. Serve hot.
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This Soup Chicken Vegetable Healthy recipe is ready in 45 minutes and features butternut squash, tomatoes, carrots and other delicious ingredients. Contains 220 calories total.
Peel and dice the butternut squash, tomatoes, and carrots into small cubes.
Chop the chicken breast into bite-sized pieces.
Chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
Add the diced butternut squash, tomatoes, and carrots to the pot. Stir and cook for about 5 minutes.
Pour in the chicken broth, and add salt, black pepper, thyme, and oregano. Stir well.
Bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the vegetables are tender.
Taste and adjust the seasoning as needed. Serve hot.
Calories per Serving: 220
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