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Butternut Squash Soup With Roasted Chicken

Portion-Control Containers: 1.5 Green 1 Red
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SERVINGS 8
Course Dinner, Lunch, Soup
Cuisine American, Americana, Italian
Servings 8
Calories 177 kcal

Ingredients
 

  • 1 tsp. olive oil
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 4 cups chicken broth low-sodium organic
  • 2 Tbsp. thyme or 2 Tbsp. dried thyme chopped fresh
  • Sea salt
  • 1 cup corn
  • 2 cup butternut squash
  • 16 oz chicken breasts rotisserie

Instructions
 

  • Heat oil in medium saucepan over medium-high heat.
  • Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
  • Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
  • Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
  • Divide evenly between eight serving bowls.

Nutrition

Calories: 177kcalCarbohydrates: 13gProtein: 19gFat: 6gSaturated Fat: 2gCholesterol: 54mgSodium: 235mgPotassium: 341mgFiber: 2gSugar: 3gVitamin A: 4412IUVitamin C: 34mgCalcium: 40mgIron: 1mg
Keyword 21 day fix, 2b mindset, balanced nutrition, butternut squash, Chicken, crockpot, dinner, lunch, meal prep, plant protein, slow cooker, soup, veggies most
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