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Why You'll Love This onepot chicken and winter squash soup with lemon and rosemary
- Easy to Make: This recipe is a one-pot wonder, making it easy to prepare and clean up.
- Customizable: You can adjust the amount of lemon juice and rosemary to suit your taste preferences.
- Healthy: This soup is packed with nutritious ingredients, including protein-rich chicken, fiber-rich winter squash, and antioxidant-rich rosemary.
- Comforting: The combination of tender chicken, roasted winter squash, and fragrant rosemary is the perfect remedy for a cold winter's night.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or special occasions.
- Freezer-Friendly: This soup freezes beautifully, making it a great option for a quick and easy meal.
- Versatile: You can serve this soup as a main course, side dish, or even as a starter for a special occasion.
- Delicious: The combination of flavors and textures in this soup is absolutely delicious, making it a hit with family and friends.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, winter squash (such as butternut or acorn), onions, garlic, rosemary, lemon juice, chicken broth, and olive oil. Each of these ingredients plays a crucial role in the flavor and texture of the soup. The chicken provides protein and texture, while the winter squash adds natural sweetness and creaminess. The onions and garlic add a depth of flavor, while the rosemary provides a fragrant and herbaceous note. The lemon juice adds a nice brightness and acidity to the dish, while the chicken broth and olive oil help to bring everything together.
How to Make onepot chicken and winter squash soup with lemon and rosemary
Heat 2 tablespoons of olive oil in a large pot over medium heat until it reaches 350°F.
Add 1 pound of chicken breast or thighs to the pot and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Add 1 onion, chopped, to the pot and cook until softened, about 5 minutes. Add 2 cloves of garlic, minced, and cook for an additional minute.
Add 1 medium winter squash, peeled and cubed, to the pot. Cook for 5 minutes, stirring occasionally, until the squash is slightly tender.
Add 4 cups of chicken broth to the pot, along with 2 sprigs of fresh rosemary. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the squash is tender.
Add the browned chicken back to the pot, along with 2 tablespoons of freshly squeezed lemon juice. Simmer for an additional 5-10 minutes, or until the chicken is cooked through and the soup has reached your desired consistency.
Tips for Perfect Results
Fresh rosemary and thyme make a big difference in the flavor of this soup. Try to use fresh herbs whenever possible, and adjust the amount to your taste.
Winter squash can become mushy and unappetizing if overcooked. Cook it until it's tender, but still holds its shape.
A squeeze of fresh lemon juice can make a big difference in the flavor of this soup. Add it just before serving, and adjust to taste.
Butternut, acorn, and delicata squash all work well in this recipe. Experiment with different types to find your favorite.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it reaches an internal temperature of 165°F. Use a thermometer to ensure the chicken is cooked through, but still juicy and tender.
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Not Using Enough Liquid:
Fix: Use enough chicken broth to cover the ingredients and allow for a flavorful soup. You can always adjust the amount of liquid to your liking, but make sure the soup has enough broth to simmer and reduce.
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Not Seasoning Enough:
Fix: Season the soup liberally with salt, pepper, and herbs to bring out the flavors. Taste and adjust as you go, and don't be afraid to add more seasoning if needed.
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Not Serving Hot Enough:
Fix: Serve the soup hot, straight from the pot. This will help to bring out the flavors and textures of the ingredients, and ensure a satisfying and comforting meal.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat. You can also add a sprinkle of red pepper flakes to taste.
Add 1/4 cup of heavy cream or half-and-half to the soup for a creamy and rich texture. You can also add a sprinkle of grated Parmesan cheese for extra flavor.
Replace the chicken with 1 cup of cooked chickpeas or cannellini beans for a protein-rich and vegetarian option. You can also add other vegetables, such as diced bell peppers or zucchini, to the pot.
Use gluten-free chicken broth and be sure to check the ingredients of the rosemary and thyme to ensure they are gluten-free. You can also use gluten-free flour to thicken the soup, if needed.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. Be sure to check the temperature of the soup regularly to ensure it stays within the safe zone.
Store the soup in the refrigerator for up to 5 days. Be sure to cool the soup to room temperature before refrigerating, and reheat it to an internal temperature of 165°F before serving.
Store the soup in the freezer for up to 3 months. Be sure to cool the soup to room temperature before freezing, and reheat it to an internal temperature of 165°F before serving. You can also freeze the soup in individual portions for easy reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of winter squash?
Yes! Butternut, acorn, and delicata squash all work well in this recipe. Experiment with different types to find your favorite. Keep in mind that different types of squash may have slightly different cooking times, so adjust the cooking time accordingly.
Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Be sure to check the ingredients of the chicken broth and rosemary to ensure they are gluten-free.
Can I add other ingredients to the soup?
Yes! Feel free to add other ingredients to the soup to suit your tastes. Some options include diced bell peppers, zucchini, or mushrooms. You can also add a sprinkle of grated cheese or a dollop of sour cream for extra flavor and creaminess.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the chicken and cook the onions and garlic in a skillet, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the soup in individual portions?
Yes! You can freeze the soup in individual portions for easy reheating. Simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. Reheat the soup to an internal temperature of 165°F before serving.
onepot chicken and winter squash soup with lemon and rosemary
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium winter squash (such as butternut or acorn), peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream or half-and-half (optional)
- 2 tablespoons freshly squeezed lemon juice
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 3: Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Step 4: Add the winter squash and chicken broth. Add the cubed winter squash and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the squash is tender.
- Step 5: Use an immersion blender to puree the soup. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Step 6: Stir in the heavy cream and lemon juice. Stir in the heavy cream or half-and-half (if using) and freshly squeezed lemon juice. Cook for an additional 2-3 minutes, or until the soup is heated through.
- Step 7: Season with salt, pepper, and herbs. Season the soup with salt, pepper, and chopped fresh rosemary. Taste and adjust the seasoning as needed.
- Step 8: Serve hot. Serve the soup hot, garnished with additional rosemary if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: The soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Substitution: You can substitute other types of winter squash, such as acorn or delicata, for the butternut squash.
- Pro tip: For an extra creamy soup, add more heavy cream or half-and-half to taste.
- Variation: Add some heat to the soup by stirring in a diced jalapeno pepper or a sprinkle of red pepper flakes.
- Tip: Use fresh herbs, such as rosemary and thyme, for the best flavor.
