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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This comforting soup combines ground chicken, hearty vegetables, and aromatic herbs for a nourishing meal. The silky broth and vibrant flavors make it a standout dish. The addition of kale and a garnish of lemon juice and red pepper flakes brings a fresh and zesty finish.
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Heat olive oil in a large pot over medium-low heat.
Sauté diced onion for 3-5 minutes until softened and translucent.
Add minced garlic and sauté for 1 minute until fragrant.
Add ground chicken and cook for 3-5 minutes, breaking it apart until no longer pink.
Add diced butternut squash, frozen corn, drained cannellini beans, tomato purée, and chicken bone broth.
Season with dried oregano, dried basil, sea salt, and black pepper. Stir well.
Cook on medium-low heat for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Add chopped kale and cook for an additional 5 minutes until wilted.
Garnish with a squeeze of lemon juice, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes before serving.
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You can substitute ground chicken with ground turkey or shredded rotisserie chicken.
If fresh butternut squash is available, you can use it instead of frozen.
Adjust the seasoning to your taste by adding more salt, pepper, or red pepper flakes.
Can I use fresh butternut squash instead of frozen?
Yes, fresh butternut squash can be diced and used in place of frozen.
How can I make this soup spicier?
Increase the amount of red pepper flakes or add a dash of hot sauce.
Can I freeze this soup?
Yes, this soup freezes well. Store it in airtight containers for up to 3 months.
What can I use instead of cannellini beans?
You can substitute cannellini beans with navy beans or great northern beans.
Is there a vegetarian version of this soup?
You can omit the chicken and use vegetable broth instead of chicken bone broth.
