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PrintChicken Noodle Soup with Acorn Squash and Dill
This chicken soup is simple to make. In under an hour, it will fill your kitchen with its wonderful comfort food aroma. Dill adds a subtle flavour to this heartwarming dish.
![[+]](/images/uploads/recipes/2010/Nov/12/202_view.jpg)
Chicken Noodle Soup with Acorn Squash and Dill
1 lb
bone-in, skinless chicken thighs, approximately 4 pieces
450 g
6 cups
water
1.5 L
turmeric, pinch
1 cup
onion, diced
250 mL
4
carrot(s), peeled and sliced
4
2 cups
acorn squash, diced
500 mL
1/2 tsp
black pepper, freshly ground
2.5 mL
1 1/2 tsp
salt
7.5 mL
1 cup
whole wheat spaghetti, broken
250 mL
1/4 cup
parsley, fresh, minced
60 mL
1/4 cup
dill, fresh, minced
60 mL
Preparation
Serves 8
Cook time :
45 min
|
Preparation time :
5 min
Chicken Noodle Soup with Acorn Squash and Dill
1
Chop onion, slice carrots and dice acorn squash. For convenience, try frozen diced squash or cut packaged fresh squash available in the produce department.
2
Pour 6 cups (1.5 L) of cold water into a large soup pot that has a tight fitting lid. Add small amount of turmeric for colour, as well as onion, carrot and squash and bring to a boil. Simmer with lid on over medium low heat for 30 minutes. Add salt and pepper.
3
Remove chicken pieces and set aside. Once cool, remove meat from bones and dice into bite-size pieces. Add back to the pot with broken whole wheat spaghetti and simmer an additional 15 minutes. Add fresh minced parsley and dill and serve.
Notes: Recipe doubles and freezes well.
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