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Chicken & Bow Tie Noodle Soup with Acorn Squash

Chicken Noodle Soup is a staple for cold days.  Adding half an acorn squash and bow tie noodles makes this soup fun and healthy for everyone!

Make this soup on your stove top and keep it warm for a lazy Sunday lunch.  Serve with home-made biscuits or crackers.

Chicken Noodle Soup with Acorn Squash

Ingredients

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  • Fills a large stock pot 

  • 4 large chicken breasts

  • 900 ml of chicken broth

  • water 

  • 4 large carrots, sliced 

  • 1/2 of a small acorn squash, cubed

  • 2 celery stalks, sliced thin

  • 1/2 of small onion, diced

  • 1 clove of garlic, minced 

  • salt and pepper, to taste

  • 2 cups of bow tie pasta

Instructions

  1. Preheat oven to 350 degrees Fahrenheit

  2. Add chicken breasts to a baking dish and bake until done, approximately 40 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit

  3. Using your mix master shred all of the chicken

  4. Slice and dice your carrots, celery, onion and mince the garlic

  5. Add the carrots, celery, onion and garlic to a frying pan along with two heaping tablespoons of butter, cook on medium heat until all are softened

  6. Wash, cut and cube(into bite size pieces) 1/2 of a small acorn squash

  7. Add the shredded chicken and all vegetables to the stock pot 

  8. Pour in the chicken broth and enough water to cover everything and cook on medium heat for an hour (I leave my soup on boil all day on medium then low heat, adding more water as it boils down)

  9. Add the uncooked bow tie pasta to the pot, to cook for 30 minutes before serving

  10. Salt and pepper to taste and serve

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