Use your slow cooker to create this comforting soup with fall flavors like butternut squash and fresh sage!
If you’re looking for the perfect dump-it-and-forget-it meal, look no further than this chicken soup. Whole chicken breasts are added to the pot to be shredded later, along with cubed butternut squash. To save even more time, you can buy your squash already prepared.
While it’s fine if you want to put all the ingredients right in the slow cooker, we recommend that you start by sautéing a chopped yellow onion on the stovetop. This helps soften it up, while also creating a nice caramelized flavor that the rest of the soup builds upon.
Set your crockpot to low, and cook for 4-6 hours, or until the chicken is cooked through and the squash is soft. You can either shred the chicken with two forks or roughly chop, then return to the pot and mix together. Taste, adjust the seasoning, and serve with fresh sage for the perfect fall soup.
Tips:
- Try cubed pumpkin in place of butternut.
- Add fresh spinach at the end until just wilted, if desired.
- This is a great make-ahead soup for meal planning!
Want more soup recipes? Try this hearty chicken and mushroom ramen, or this creamy carrot lemongrass soup.