We don’t get many rainy days in San Diego, so when we do I like to make fall-y dishes and savor the moment. Chicken noodle soup has a reputation for being curative so I decided to make it and see if it’d help me feel just a little bit better. The only problem is that I was craving a sort of hearty and sweet soup, so I had to mix the savory “normal” flavor of chicken soup with something sweet: a butternut squash. It was a marriage made in heaven.
1 large onion, diced
1 small bunch celery, sliced coarsely
2 large carrots, sliced coarsely
1 whole chicken, cut into large pieces (or use your favorite cut, just be sure to leave some of the skin for flavor)
Egg noodles, I prefer linguine egg noodles—not too thick, not too thin
1 small-medium butternut squash, cubed in about 1.5/1.5 inch squares
Salt and pepper to taste
- Add a little oil to the bottom of a dutch oven, heat on high.
- Once heated, add the chicken pieces. Cook until just golden brown.
- With a slotted spoon, remove chicken from pot, set aside.
- If needed, add a bit more olive oil, turn heat to medium, and add onions, celery, and carrots. Cook until soft, about 10 minutes. Be sure to stir!
- Add chicken back into the pot, fill with water—until chicken is more than just covered.
- Bring to a boil and then cook on medium for about an hour.
- In another pot, boil water, salt it, then cook egg noodles.
- While noodle water is coming to a boil add the squash to the chicken mixture, let cook.
- Add salt and pepper.
- When noodles are done, add them to the bowls and cover with chicken soup. OR you can add the noodles to the soup directly, is personal preference.