
Chicken Squash Noodle Soup
Serving Size: 1
Prep Time: 10 min
Total Time: 30 min
Ingredients
● 3 medium-sized squash
● 2 tbsp olive oil
● 1 pound boneless skinless chicken breasts, cut into
1-inch chunks
● 3 cloves of garlic, minced
● 1 onion, diced
● 3 carrots, peeled and diced
● Salt and pepper to taste
● 2 stalks celery, diced
● ½ tsp dried thyme
● ¼ tsp dried rosemary
● 4 cups of chicken stock
● 2 tbsp lemon juice
● 1 sprig fresh rosemary
● 1 bay leaf
● 2 tbsp chopped parsley leaves
Directions
1. Slice squash according to VASTA instructions, using the fettuccine blade
2. Heat 1 tbsp olive oil in a large stockpot pan over medium heat
3. Season chicken with salt and pepper
4. Add the chicken to the pot and cook about 2-3 minutes each side; set aside
5. Add the remaining 1 tbsp of oil to the pot, as well as garlic, onions, carrots, and celery
6. Cook, stirring the mixture occasionally, for about 3-4 minutes
7. Stir in the thyme and rosemary until fragrant, about 1 minute
8. Whisk in the chicken stock, bay leaf, and 2 cups of water; bring to a boil
9. Stir in the squash noodles and the cooked chicken; reduce the heat and simmer for
about 3-5 minutes, or until the squash is tender
10. Stir in lemon juice, and more salt and pepper to taste
11. Serve immediately, garnished with rosemary and parsley if desired
12. Enjoy!