Chicken Noodle Soup with Acorn Squash and Dill
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.
Chop onion, slice carrots and dice acorn squash. For convenience, try frozen diced squash or cut packaged fresh squash available in the produce department.
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.
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.
Recipe doubles and freezes well.
|Per 330 g serving||Amount|
|Saturated Fat||1 g|
|Per 330 g serving||% Daily Value|