Ingredients
Scale
- 2 quarts chicken broth
- 1 cup water (or white apple vinegar)
- 3 tablespoons tomato paste
- 2 teaspoons Pickapeppa Sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 small butternut squash (peeled, seeded and cubed, about 6 cups)
- 1 15-ounce can chopped tomatoes (not drained)
- 1 large sweet or yellow onion (diced, about 1 1/2 cups)
- 5 ounces baby spinach
- 1 1/2 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
- 6 ounces bowtie noodles or ziti (cooked)
- 1 15-ounce can chickpeas (drained)
- 2 tablespoons neutral oil (canola, vegetable or avocado oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Grated Parmesan cheese (for garnish)
Instructions
- In a large pot, bring chicken broth to a boil. Reduce heat to medium-low and whisk in tomato paste and dried herbs.
- Add cubed butternut squash and chopped tomatoes; simmer until squash softens (15-20 minutes).
- In a skillet, heat oil over medium heat; sauté chicken until half cooked before adding onions until translucent. Transfer to the soup pot.
- Stir in baby spinach and chickpeas; continue simmering until heated through.
- Cook pasta separately according to package instructions; drain well.
- Serve by ladling soup over pasta in bowls, garnished with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 90mg