A tasty soup for those cold winter days. The light spicy taste compliments the chicken to give it a little zing!
A great way to use leftover chicken.
|3 cups||shredded cooked chicken|
|1 tbsp||olive oil|
|1||large mild onion, chopped|
|1 tsp||dried thyme leaves|
|1/2 tsp||salt and pepper (each)|
|2 cups||butternut squash, cut into chunks|
|8 cups||chicken broth|
|1/3 cup||fresh parsley, chopped|
|1/2 cup||white wine|
Heat oil over medium heat and add onion, garlic, bay leaf, thyme, salt and pepper. Cook until transparent. Add wine and simmer for a couple of minutes.
Stir in shredded chicken, squash, parships, carrots and broth and bring to boil. Add rice and simmer for 30 minutes or until vegetables are cooked and rice is tender.
Add parsley once everything else is cooked.
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