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Chicken Noodle Soup with Acorn Squash and Dill

This chicken soup is simple to make. In under an hour, it will fill your kitchen with its wonderful comfort food aroma. Dill adds a subtle flavour to this heartwarming dish.
Serves: 8
Prep Time: 5 min
Cook Time: 45 min


1 lb bone-in, skinless chicken thighs, approximately 4 pieces
6 cups water
turmeric, pinch
1 cup onion(s), diced
4 carrot(s), peeled and sliced
2 cups acorn squash, diced
½ tsp black pepper, freshly ground
1 ½ tsp salt
1 cup whole wheat spaghetti, broken
¼ cup parsley, fresh, minced
¼ cup dill, fresh, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Chop onion, slice carrots and dice acorn squash. For convenience, try frozen diced squash or cut packaged fresh squash available in the produce department.

  2. Pour 6 cups (1.5 L) of cold water into a large soup pot that has a tight fitting lid. Add small amount of turmeric for colour, as well as onion, carrot and squash and bring to a boil. Simmer with lid on over medium low heat for 30 minutes. Add salt and pepper.

  3. Remove chicken pieces and set aside. Once cool, remove meat from bones and dice into bite-size pieces. Add back to the pot with broken whole wheat spaghetti and simmer an additional 15 minutes. Add fresh minced parsley and dill and serve.

Helpful Tip

Recipe doubles and freezes well.

Nutrition Info

Per 330 g serving Amount
Protein13 g
Fat3 g
Saturated Fat1 g
Carbohydrate14 g
Fibre2 g
Sugar3 g
Cholesterol45 mg
Sodium500 mg
Per 330 g serving % Daily Value
Vitamin A6
Vitamin C20
Vitamin B618
Vitamin B1210