A particularly hearty and warming Wintry style soup, this Butternut Squash Chicken soup is perfect for cold cozy nights.
What You Can Expect From This Recipe
This Butternut Squash Chicken Soup is everything you want in a cozy, comforting bowl—light yet hearty, brothy and full of flavor.
Think of it as a chicken minestrone with a seasonal twist: sweet butternut squash, Swiss chard, and chickpeas come together to make it feel like winter in a bowl.
What really sets this soup apart is the broth—rich, layered, and brought to life with a dash of my secret weapon: Pickapeppa sauce. (Trust me, once you try it, you’ll never make a brothy soup without it.)
And of course, it wouldn’t be complete without pasta. I use bow ties, because they’re charming, comforting, and let’s be honest—everyone loves pasta. This soup proves you can have your comfort food and eat your vegetables too.
This Butternut Squash Chicken Soup is a beautiful bowl of soup. Full of color, full of flavor and one that will give you plenty of leftovers.
Tip: Be sure to store leftover soup separately from the pasta. The pasta will keep its texture if it’s not swimming in the broth. To reheat, just add a hand full of pasta to the bottom of a bowl. Ladle in some cold soup and microwave it until steamy.
Recipe for Chicken Pasta Soup
I hope you give this chicken pasta soup recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment on what you thought about the recipe. Yay or nay, I love hearing from my readers.
And if you have a favorite chicken pasta soup recipe, please let me know, I’d love to give it a try.
More Chicken Soup Recipes
And if you love soup recipes as much as we do here in Colorado, don’t miss my Soup Category. You’ll find lots of cozy recipes, including the most popular chickensoup recipe on my site for Creamy Chicken Tortilla Soup with Rotel.
Wintry Chicken Pasta Soup
Ingredients
- 2 quarts Chicken Broth
- 1 cup White wine
- 1 Tablespoon Tomato Paste
- 2 teaspoons Pickapeppa Sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 ½ Cups Butternut squash peeled, seeded and cubed
- 1 Tablespoon Butter
- 1 Tablespoon Neutral Oil, vegetable or safflower
- 2 cups boneless skinless chicken thighs cut into bite size pieces
- 2 medium Onions diced
- 1 15 ounce can Chopped Tomatoes not drained
- ½ pound Greens, such as swiss chard, spinach, romaine, collard cleaned, removed from tough stems and sliced into thin ribbons
- 1 15 ounce can Chickpeas not drained
- Salt and pepper to taste
- 6 ounces Bowtie Noodles or ziti cooked
- Grated Parmesan cheese for garnish
Instructions
- In a large heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa sauce and dried herbs.
- Drop in the butternut squash pieces and tomatoes into simmering stock. Cover and let cook until the squash starts to soften, about 10 minutes.
- Meanwhile, in an 8 – 9 inch non-stick skillet, heat the butter and oil over medium heat. Add the cubed chicken and cook until about half cooked. Add the onions and saute until translucent, 3-4 minutes. Deglaze the pan with the white wine. Add this mixture to the soup pot.
- Add the greens and chickpeas. Continue to simmer the soup covered for a few minutes.
- Add salt and pepper to taste.
- In the meantime, cook the pasta in a separate saucepan according to package directions. Drain.
- To serve, ladle a handful of pasta into a soup bowl. Ad a ladle of steaming soup over the pasta. Serve hot and immediately. Pass Parmesan cheese at the table.
Notes
Nutrition
Chicken Pasta Soup … It’s Whats for Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
LeAnn, really, I won’t even bother making this soup. The calories, fat, saturated fat, and sodium are all off the charts. I would really love if you would follow your MD’s advice, and cook and offer recipes that are healthy.
Susan
Hi Susan
I really appreciate your note.
There was an error in the serving size in the recipe. I actually had it as 1 serving instead of 10. Thanks to you, I’ve corrected the recipe.
Aside from the carbs in the pasta, it’s actually a very healthy soup.
Make it a delicious day.
I often make a big batch of soup and eat it for lunch all week long. So happy that soup season is back!
Yup, definitely soup weather. That’s what we’re having tonight, as a matter of fact. And tomorrow? Well, maybe this! It looks wonderful — thanks.
I am so into soup right now. And, I believe you have had some snow by this point (or according the the BiL in Erie, he has).
Happy New Year!
Lea Ann, I want a big bowl of that right now. And don’t skimp on the bow-ties, one of my favorite pastas for soup. I’m glad you talked about not keeping the noodles in the leftover soup – it’s so sad when someone doesn’t know that and they heat up their soup and all the pasta disintegrates.
Good to hear from you Jean. Happy New Year to you!
Your soup does sound good. I smiled when I saw Pickapeppa Sauce…I bet many people have no idea what it is. We always have a bottle in the fridge.
I love that sauce. LOVE it. I’m glad to hear I have a kindred soul. Happy New Year Karen.
Great looking and sounding soup Chef but I have to ask – did you place all of the pasta on one side for presentation purposes? I’d like to have a snow like that after we get home.
I sure did. The first bowl just didn’t showcase it well enough.