Healthy Chicken and squash soup is ideal for your picky eater kids. Best for rainy days or cold weather.
No oily chicken soup, this recipe is made to make a healthy soup for the family. Happy cooking and enjoy!
HEALTHY CHICKEN AND SQUASH SOUP
¼ slice of squash (Kalabasa)
½ kilograms chicken, (legs and breast part)
5 cups water (for boiling chicken)
1 medium onion
3 cloves garlic, crushed
2 cups fresh coconut milk (powder form is also good)
Spring onions (Dahon ng Sibuyas na mura)
Salt and pepper, to taste
pinch of sugar
Boil the chicken:
Boil the chicken in a large soup pot with 5 cups of water until tender and cooked. Drain chicken and discard the oily water because it contains chicken fats. Set aside chicken to cool.
Chop squash into small cubes or pieces, followed by spring onions and onion. Arrange separately on a plate and set it aside.
Flake the boiled chicken:
Remove the bones from the chicken and use the chicken bones for the stock. Set aside the flaked chicken meat.
To make chicken stock:
In a soup pot, add 3 cups of water and add the chicken bones. Let it boil and simmer over medium to low heat.
Meanwhile, in a wok (kawali), sauté garlic until lightly brown and add in chopped onions. Sauté onions until soft and fragrant. Add in flaked chicken meat and continue to cook for a minute or two. Season with salt and pepper to taste.
Add in chopped squash, and half of the chopped spring onions. Continue to sauté for a 1-2 minutes. Turn off heat.
Prepare the soup:
Using a strainer, remove chicken bones from the boiling broth, and add in the sauteed squash and chicken from the wok. Let it boil and continue to simmer until squash becomes so tender.
Add in your coconut milk and season with salt, sugar and pepper to taste. Constantly stir and let it simmer for 1 minute. Turn off heat.
Transfer into a soup bowl and garnish with spring onions. Serve and enjoy!
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