Chicken & Squash Soup

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My recipes are grain free, refined sugar free and many are dairy free. I am in the process of improving my health and healing my gut. Many in our world have allergies or for various other reasons cannot eat grain or refined sugar. I limit my dairy intake. The above is just a short list of what I don’t eat or limit myself to.

I am currently on a three day fast and am trying to catch up on writing my introductions to some of my recipes that are in the queue to be posted. When my family eats I take my water and go to a separate room so that I don’t have to smell the food that they are eating. I am under a functional medical doctor who has prescribed this for me. Please don’t do a fast without consulting a doctor. My fast is based on my medical conditions and my lab tests as well as my body make up.

My daughter was getting a cold and I wanted to make her something that would make her feel better. Many people around the world believe that Chicken Noodle soup will heal you when you are sick. But, since I can’t have pasta as they contain grains I decided to substitute with butternut squash. What an amazing taste and flavor. My son loved it.

I normally bake a whole butternut squash in a 400 oven for 45 minutes to an hour. It is ready when you prick the skin with a fork and it goes through the flesh. Remove from oven allow to cool. Once cool remove skin with fingers or a peeler. Slice and cut squash into small cubes and add 2 cups or more to the soup.

2 lbs chicken breast (or leftover chicken)

6 cups chicken broth

6 cups water

1 cup chopped celery (including leaves if you have them)

1 cup chopped carrots

1/2 cup chopped onions

2 crushed garlic cloves

1/3 cup fresh parsley or 1 tablespoon dried leaf parsley

1 bay leaf

1 teaspoon thyme

1 teaspoon basil

1/2 teaspoon powdered sage

1/2 teaspoon turmeric

1/2 oregano

2 teaspoons pink salt

1/2 teaspoon black pepper

2 cups of chopped cooked butternut squash


Place all ingredients into a large soup pot. Bring all ingredients to a boil and let simmer for an hour. Remove chicken breasts to a plate and using two forks shred the chicken. Once the chicken is shredded then return it to the soup. Add cooked and chopped butternut squash. Let the squash cook with the chicken soup for 5 minutes. Serve.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 390
% Daily Value *
Total Fat 7 g 12 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 124 mg 41 %
Sodium 450 mg 19 %
Potassium 724 mg 21 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 2 g 10 %
Sugars 3 g
Protein 47 g 94 %
Vitamin A 182 %
Vitamin C 30 %
Calcium 10 %
Iron 15 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

3 Comments Add yours

  1. this is loaded with goodies 🙂 ! must be delicious

    1. It is so good. Let me know if you try it. Thanks so much for dropping by my friend. Hope you have a wonderful day/night!

      1. my pleasure indeed !

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