This version of chicken soup with butternut squash, mushrooms, ginger and gnocchi is the perfect meal for those times when we need to warm up, boost our immunity and provide our bodies with quality nutrients. It's full of fibre, protein and minerals, beautifully filling but light at the same time. The combination of pumpkin, ginger, broth and shredded chicken creates a nutritious dish that literally "heals" from within - perfect for weekdays and as meal prep.
Ready in an hour
Portions 4
Difficulty simple
Ingredients
- 500-600 g butternut squash, peeled and diced
- 250 g mushrooms, sliced
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks
- 2 cloves of garlic
- 1,5 tablespoon grated ginger
- 2 tbsp olive oil or 20 g butter
- 1,5-1,8 l chicken or vegetable broth
- 250 g orzo / 250 g mini gnocchi / 200 g whole grain rice
- 350-400 g of shredded chicken
- 2 sprigs of rosemary (or thyme)
- Salt, pepper
- Optional: 2 eggs (for "egg drop" effect)
- Optional: parmesan cheese for serving
- Optional: fresh parsley or thyme
Method
- Soup base
Heat the oil or butter in a saucepan. Add the onion, carrots and celery stalks. Sauté for 6-8 minutes until softened. Add garlic and ginger, sauté briefly. - Pumpkin and mushrooms
Stir in the pumpkin and mushrooms and let them roast for 2 minutes. - Broth + herbs
Add the rosemary and pour in the broth. Season with salt and pepper and cook for 12-14 minutes until the squash is soft. - Annex
Pour in the orzo/rice/gnocchi:- Cook the orzo for 8-10 minutes
- Rice 20-25 minutes
- Legs 2-3 minutes
- Tender Chicken
Stir in the chicken and let it warm up for a few minutes. - Optional - egg drop
Remove the soup from the heat, slowly pour the beaten eggs into the hot soup and stir gently to form fine strips. - Finishing
Remove the rosemary, season with salt, pepper and a little lemon juice if necessary.
Add fresh herbs. - Serving
Grate the Parmesan cheese on a plate, add fresh pepper and a few drops of olive oil. For more protein you can add cottage cheese and sprinkle with fresh parsley.
Tips and tricks
- For an even creamier texture: whisk one or two ladles of the finished soup (especially the pumpkin part) and return to the pot. It will add smoothness without the need to add cream.
- How to maintain perfect consistency: Orzo and gnocchi tend to soak up liquid. If you are planning to make the soup as a meal prep, I recommend: cook the side dish separately or add 200-300 ml more stock and top up when reheating if necessary.
- A quick version without chicken: You can omit the meat and add 1 can of chickpeas or 200 g of cubed tofu → this turns the soup into a delicious vegetarian version.
Nutritional information
| Nutritional values | portions |
| Protein | 33 g |
| Carbohydrates | 55 g |
| Fats | 10 g |
| cal | 435 kcal |
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