Name: Slow Cooker Butternut Squash & Chicken Soup
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Ingredients: 3 chicken breasts, boneless/skinless; 2 Cups Butternut Squash, peeled, deseeded & cubed; 1 Large Carrot, chopped; 2 Celery Stalks, chopped; 2 Green Onions, chopped; 1 Can Diced Tomatoes (unseasoned with juices); 1.5 Cups Low Sodium Chicken or Vegetable Broth; 1/2 Cup Dry White Wine; 2 Bay Leaves; 1 Teaspoon Herbs de Provence; 1/4 Teaspoon Thyme; 1/2 Teaspoon Sea Salt; 1/4 Teaspoon Ground Pepper; 1/2 Cup Italian Parsley, chopped

Description

A satisfying soup recipe that you’ll love year round!

Ingredients

Scale

3 chicken breasts, boneless/skinless
2 Cups Butternut Squash, peeled, deseeded & cubed
1 Large Carrot, chopped
2 Celery Stalks, chopped
2 Green Onions, chopped
1 Can Diced Tomatoes (unseasoned with juices)
1.5 Cups Low Sodium Chicken or Vegetable Broth
1/2 Cup Dry White Wine
2 Bay Leaves
1 Teaspoon Herbs de Provence
1/4 Teaspoon Thyme
1/2 Teaspoon Sea Salt
1/4 Teaspoon Ground Pepper
1/2 Cup Italian Parsley, chopped

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Instructions

Put all ingredients minus the chicken into the crockpot.
Submerge chicken into liquid & cover the pot.
Cook on low for 5-6 hours or high for 4 hours. An hour before the soup is ready, shred the chicken with two forks.
Add the shredded chicken back into the crockpot and cook for an additional hour.
Remove bay leaves before eating. Season more if desired.

Notes

Recipe adapted by Honey Ghee and Me

Keywords: crockpot soup recipes, fodmap safe soup, fodmap safe soup recipe