Squash and Chicken Soup

December 16, 2012 by Leanne Vogel December 3, 2015

A simple meal made with minimal ingredients, none of which are oil.

Ingredients

• 4 cups gluten-free chicken broth
• 4 cups cubed butternut squash or kabocha squash
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 16 ounces cooked chicken breast, cubed

Instructions

1. Add broth to a large saucepan and bring to a boil. Add squash and herbs, reduce heat to simmer, cover and cook until squash is tender, about 10 minutes.
2. Add chicken and cook until heated.
3. Pour mixture into your food processor or blender and blend until smooth.

Nutrition Information Per Serving