Foodie, Recipes

Rosemary and Squash Chicken Soup

There’s nothing more comforting then chicken soup especially when you might be feeling a bit under the weather or simply when you want to warm your belly on a cold day. This one adds the sweetness of squash in it and the aromatic flavours of rosemary and thyme. It’s quick and easy to make and the perfect soup to use up any leftover chicken or turkey from a roast or rotisserie and any odds and ends you might have left when it comes to squash – any squash you may have on hand. I seem to always have half a butternut squash leftover from a recipe. Instead of roasting it off I add it to this soup for another tasty version of a classic chicken noodle soup.

Servings: 4-6

Prep Time: 15 mins

Cook Time: 20 mins


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¾ lb. cooked chicken or turkey shredded (could use leftovers or also use ground chicken or turkey)
  • 1 tbsp. finely chopped fresh rosemary
  • ½ lb. butternut or delicata squash, peeled and cut into ½-inch pieces
  • 2 stalks of celery chopped
  • 1 large carrot peeled and chopped or sliced
  • 1 large onion peeled and chopped
  • 2 cloves of garlic peeled and minced
  • 1 tsp thyme . chopped fresh thyme
  • 6-8 cups cups chicken stock
  • 6 oz. short pasta of choice
  • ¼ cup crème fraîche or sour cream for serving (optional)
  • 1 tsp. finely grated lemon zest and extra lemon wedges for serving


  1. In a large soup, heat oil and melt butter over medium-high. Add the onion, garlic, carrot and celery with the rosemary; season with salt and pepper. Sauté stirring occasionally until veggies are softened 5-8 min
  2. Add the squash, and the thyme and cook another 2 minutes, until the vegetables are well coated with butter. 
  3. Stir in the broth, bring to a boil and then stir in pasta and chicken/ turkey and cook, uncovered, over medium, stirring occasionally, until the pasta is al dente and the vegetables are tender, about 6 minutes.
  4. Serve hot topped with the crème fraîche or sour cream, lemon zest and served with lemon wedges.

Recipe note

  • If using ground chicken or ground turkey in this recipe make sure to brown it before adding the onions garlic and veggies. Then continue with recipe as written.

    Adapted from Rachael Ray