Butternut Squash, Spinach and Chicken Soup Recipe

ingredients

6 1/4 cups low-sodium vegetable broth, divided
4 skinless boneless chicken breasts (4 ounce size), chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon cumin
1 jalapeno pepper, seeded and minced
1 1/2 cup diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained

directions

Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.

Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.

Stir in the spinach and chickpeas, and simmer for 5 more minutes.

nutrition data

Nutritional data has not been calculated yet.

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