I love this comforting soup I made last week with a rotisserie chicken from the supermarket. It’s so simple and the buttery texture of the butternut squash, leeks and onions goes well with the shredded rottisserie chicken. I shredded both the legs and wings of the chicken, including the skin, into little pieces and added to the soup halfway through the cook. It added such a delicious flavour and a boost of protein.
If you can’t get your hands on a rottiserie chicken try roasting some chicken thighs until crispy in the oven or use some of the precooked chicken packs instead. They seem to have a better flavour for this recipe. You could also use leftover chicken from a Sunday roast and that would be a great way to save on food waste.
I love using bone broth as it always adds such delicious flavour to soup and the beneficial health benefits are really good for the whole family. Check out my easy recipe for bone broth on my website. You can also mix up the vegetables in this recipe or add in some leftover veg too. The last time I made this recipe I also threw in some leftover roasted parnisp and it added a slight sweetness to the flavour.
You can also add in some cream to thicken the soup upon serving. I added in some cultured sour cream I made at home to add some beneficial fats, living foods and flavour into the soup. Check out the recipe on my blog.
Butternut Chicken Soup
1tbsp of butter or ghee
1 butternut squash chopped into little cubes
1 leek finely sliced
2 legs & 2 wings of a rottisserie chicken or leftover chicken from a Sunday roast
1.5 litress of chicken bone broth or stock cube
Melt the butter or ghee in a large pan and add in the butternut squash, leek and onion and stir through for 5 minutes cooking on a medium heat until everything is softened.
All about a litre and a half of stock and bring to the boil. Simmmer for around 20-30minutes until everything is really soft. Add the chicken about halfway through.
Mash everything with a potatoe masher at the end so it has texture but is not completely pureed. You can puree if you like but I think its really nice with just a bit of mashing.
Serve with some freshly baked or warmed crusty bread. Enjoy!