Chicken Soup with Butternut Squash and Shiitakes

Name: Chicken Soup with Butternut Squash and Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1/2 pound shiitake mushrooms, stems removed and caps sliced; 1 3/4 teaspoons salt; 2 onions, chopped; 2 ribs celery, chopped; 3 cloves garlic, minced; 4 skinless chicken thighs; 5 cups chicken stock or canned low-sodium chicken broth; 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried; 1 3/4-pound piece butternut squash, peeled, seeded, and cut into approximately 1/2-inch pieces; 2 tablespoons chopped flat-leaf parsley; 1/4 cup heavy cream (optional)

Servings: persons

2 tablespoons cooking oil
1/2 pound shiitake mushrooms, stems removed and caps sliced
1 3/4 teaspoons salt
2 onions, chopped
2 ribs celery, chopped
3 cloves garlic, minced
4 skinless chicken thighs
5 cups chicken stock or canned low-sodium chicken broth
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
1 3/4-pound piece butternut squash, peeled, seeded, and cut into approximately 1/2-inch pieces
2 tablespoons chopped flat-leaf parsley
1/4 cup heavy cream (optional)

1
In a large pot, heat 1 tablespoon of the oil over moderately high heat.
2
Add the sliced mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until brown, about 5 minutes.
3
Remove.
4
Reduce the heat to moderately low.
5
Add the remaining 1 tablespoon oil to the pot.
6
Add the onions and celery.
7
Cook, covered, for 4 minutes.
8
Add the garlic and cook 1 minute longer.
9
Add the chicken, stock, dried tarragon, if using, and the remaining 11/2 teaspoons salt.
10
Bring to a boil.
11
Reduce the heat and simmer for 10 minutes.
12
Add the squash and simmer until the chicken and squash are done, 15 to 20 minutes longer.
13
Remove the chicken from the soup.
14
Cut the meat off the bone and then into 1-inch pieces.
15
Skim any fat from the surface of the soup.
16
Return the chicken to the soup.
17
Add the mushrooms, parsley, fresh tarragon, if using, and cream, and heat through.

1150

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons cooking oil, 1/2 pound shiitake mushrooms, stems removed and caps sliced, 1 3/4 teaspoons salt, 2 onions, chopped, and more.

Yes, Chicken Soup with Butternut Squash and Shiitakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup with Butternut Squash and Shiitakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions