Chicken Squash Noodle Soup

Serving Size: 1

Prep Time: 10 min

Total Time: 30 min

Ingredients

● 3 medium-sized squash

● 2 tbsp olive oil

● 1 pound boneless skinless chicken breasts, cut into

1-inch chunks

● 3 cloves of garlic, minced

● 1 onion, diced

● 3 carrots, peeled and diced

● Salt and pepper to taste

● 2 stalks celery, diced

● ½ tsp dried thyme

● ¼ tsp dried rosemary

● 4 cups of chicken stock

● 2 tbsp lemon juice

● 1 sprig fresh rosemary

● 1 bay leaf

● 2 tbsp chopped parsley leaves

Directions

1. Slice squash according to VASTA instructions, using the fettuccine blade

2. Heat 1 tbsp olive oil in a large stockpot pan over medium heat

3. Season chicken with salt and pepper

4. Add the chicken to the pot and cook about 2-3 minutes each side; set aside

5. Add the remaining 1 tbsp of oil to the pot, as well as garlic, onions, carrots, and celery

6. Cook, stirring the mixture occasionally, for about 3-4 minutes

7. Stir in the thyme and rosemary until fragrant, about 1 minute

8. Whisk in the chicken stock, bay leaf, and 2 cups of water; bring to a boil

9. Stir in the squash noodles and the cooked chicken; reduce the heat and simmer for

about 3-5 minutes, or until the squash is tender

10. Stir in lemon juice, and more salt and pepper to taste

11. Serve immediately, garnished with rosemary and parsley if desired

12. Enjoy!