Butternut squash chicken soup
You can make this soup as thick or thin as you wish. I love thinner soups, especially when I add rice noodles, because then I can slurp them up like ramen!
Course: Main Dish, Soup
Cuisine: Poultry, Soup
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large pot on high heat. Add the olive oil and get hot. Add the red peppers, garlic and onions and chicken. Cook for 8 minutes, stirring often.
  2. Add the rest of the ingredients (except rice noodles) and 5 cups of water. Bring to a boil and then cook on medium for at least 2 hours. (six hours is ideal).
  3. Remove chicken from pot, remove bones and place chicken back in. Salt to taste.
  4. Prepare brown rice noodles in a baking dish. Pour boiling water over them and let sit at least 5 minutes or until ready to serve. Drain and put in bowl first then add soup on top.
Notes & Tips:

If you aren’t adding noodles and like thicker soups, you can add extra vegetables and or cook it for longer and it will thicken!