Throw Together Chicken Harvest Soup
Warm, hearty, and packed with fall flavors, this Throw Together Chicken Harvest Soup is the ultimate cozy weeknight dinner. Bursting with nutrient-rich ingredients like butternut squash, kale, and tender shredded chicken, this recipe combines convenience and comfort in every bowl. Sautéed onions, garlic, and herbs like thyme and rosemary infuse the broth with a rich, aromatic base, while a medley of seasonal vegetables creates a nourishing, filling meal the whole family will love. With just 15 minutes of prep and a quick simmer, this one-pot wonder is perfect for busy days—or anytime you crave a homemade soup bursting with the goodness of autumn harvest produce. Serve it with crusty bread for a satisfying, wholesome meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 2 cups butternut squash, peeled and cubed
- 2 cups cooked chicken breast, shredded
- 6 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 teaspoon fresh thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 2 cups kale, chopped (stems removed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil over medium heat in a large soup pot or Dutch oven.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 2-3 minutes until fragrant.
Add the cubed butternut squash to the pot and stir to combine with the other vegetables.
Pour in the chicken broth and add the can of diced tomatoes with their juice. Stir well.
Add the shredded cooked chicken, fresh thyme, dried rosemary, and the bay leaf to the pot. Stir to mix everything together.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 20-25 minutes or until the vegetables are tender.
Once the vegetables are cooked, stir in the chopped kale. Simmer for another 5 minutes until the kale is wilted.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 38.8 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 558 mg | 43% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4371 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
