Kathie's Butternut Harvest Chicken Soup

kim *


This is my new favorite soup! Could literally live off this throughout the Fall/winter months. More like a stew. Friend Kathie brought some over recently when I was under the weather. I've been making a large batch every week since. The flavors come together perfectly. Warm & yummy!


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15 Min
20 Min
Stove Top


  • 2
    sweet potatoes
  • 6
  • 1
    butternut squash
  • 1
  • 1 1/2 lb
    chicken breast or tenderloin
  • 6 c
    chicken stock
  • 2-3
    minced garlic cloves
  • 3/4 tsp
    dried parsley
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1 tsp
  • 1/4 tsp
  • 1 bag(s)
    baby spinach (optional)

How to Make Kathie's Butternut Harvest Chicken Soup


  1. Peal & chop all vegetables into bite sized chunks.
    Toss w/olive oil & sprinkle w/salt & pepper.
    Roast in oven at 450 for 20 min's until semi soft.
  2. Meanwhile ... while veggies are roasting, cut chicken into bite sized pieces & quickly brown in large pot or dutch oven (whatever pot you are using to prep soup) drizzled with olive oil. Add 2-3 minced garlic cloves during last minute of browning. Once browned, remove chicken from pot & set aside.
    OR simply use 3 cups shredded ready made rotisserie style chicken.
  3. Add chicken stock, dried herbs, & HALF of roasted vegetables to pot. Simmer for 15 minutes.
    Using handheld immersion blender (or whatever you have) puree veggies, herbs & stock together to create a thickened "creamy" broth.
  4. Now add browned chicken and remaining roasted veggies to pot. Simmer 5 min's till heated through.
    Optional: Add baby spinach before serving just till wilted.
    Also makes a great after ThanksGiving soup using leftover turkey: )
    ** Perfect for those following Primal/Paleo Diets

Printable Recipe Card

About Kathie's Butternut Harvest Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy

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