Butternut Squash and Chicken Noodle Soup

This butternut squash and chicken noodle soup is the perfect comfort food for a cold winter day. It's hearty, flavorful, and packed with vegetables. The butternut squash adds a touch of sweetness and creaminess, while the chicken provides a savory depth of flavor. The egg noodles add a chewy texture that makes this soup extra satisfying.

This recipe was inspired by a classic chicken noodle soup recipe that I've been making for years. I wanted to add some extra flavor and nutrition, so I decided to add butternut squash. The result is a soup that's both delicious and healthy.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1/2 cup egg noodles
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened.
3. Add the butternut squash and cook for 5 minutes more.
4. Add the chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes.
6. Add the egg noodles and cook according to package directions.
7. Season with salt and pepper to taste.
8. Stir in the parsley and serve.

Why It Works

• The combination of butternut squash and chicken provides a delicious and satisfying flavor.
• The vegetables add sweetness, creaminess, and a boost of nutrition.
• The egg noodles add a chewy texture that makes the soup extra satisfying.