Chicken Rosemary and Butternut Squash Noodle Soup


Chicken Rosemary and Butternut Squash Noodle Soup

Serves 6


Ingredients

  • 1/2 large white onion, diced
  • 4 cloves garlic, minced 
  • 4 carrots, peeled and diced 
  • 4 stalks celery, halved and diced 
  • 2 bell peppers, diced
  • 12 ounces green beans, chopped into 1-1/2 inch chunks 
  • 1 small carton sliced baby bella mushrooms 
  • 1 28 ounce can diced tomatoes, drained 
  • 12 ounces butternut squash noodles 
  • 48 ounces low sodium chicken broth + 2 cups water 
  • 1 small rotisserie chicken, shredded
  • 1 teaspoon rosemary 
  • 2 teaspoons thyme
  • 2 teaspoons oregano 
  • Salt, pepper, red pepper flakes to taste 
  • Juice of 1 lemon

Directions

  1. Heat 2 teaspoons of oil or ghee in a large pot over medium heat.
  2. Add onion, carrot, celery, pepper, garlic and season well with salt and pepper. Sauté for about 3-4 minutes.
  3. Add diced green beans, rosemary, thyme and oregano and sauté for another 3-4 minutes.
  4. Add mushrooms, tomatoes and season again with salt and pepper.
  5. Add broth + water and bring to a boil.
  6. Add butternut squash noodles and chicken and simmer for about 5 minutes.
  7. Add fresh lemon juice and enjoy!
Print Friendly and PDF