Format
Whole Leaf
4g
Dosage
Add bay leaves to your dish at the beginning of cooking time (unless recipe specifies otherwise), and remove before serving.
Important Information
Store in a cool, dry place
- Kosher
- Organic
- Sweet, Earthy Aroma
- Savory, Balsamic, Good-Bitter Flavor
- Can Be Added To Soups, Stews, Sea Foods, Pastas
- Whole leaves
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No Related VideosArticles by a naturopathic doctor.
Celebration Herbals, a family run company and the makers of fine herbal blended teas like: Milk Thistle Seed, Rosemary, Senna Leaf, St John's Wort, Turmeric Ginger Lemon Blends and Yerba Mate Teas. All teas are made from organically grown herbs and Celebration Herbals is dedicated to bringing you the best tasting tea.
Chicken, Herb and Butternut Squash Soup
We love hearty soups because they’re so comforting, and this one is especially like a warm hug on a cold day. With the wholesomeness of the chicken, the fresh tastes of the herbs all paired with the sweetness of butternut squash, you can’t argue it’s the perfect pairing with your sandwich or enjoyed on its own. Get creative with your toppings to take this soup from your typical lunch to a culinary-inspired appetizer!
Serves 4-6
- Gluten Free - Dairy Free - Corn Free - Egg Free - Sugar Free
Ingredients:
- 4 cups gluten-free chicken broth
- ¼ teaspoon dried oregano
- 16 ounces chicken breast, cubed
- 4 cups cubed butternut squash
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried tarragon
- 1 tablespoon coconut oil
Directions:
- In a large pot, bring your chicken broth to a light boil.
- While you’re waiting for this to happen, chop up your squash making sure to remove the skin and scraping out the guts and seeds in the inside. Once chopped, add to the squash and the spices to your pot.
- In a frying pan, melt your coconut oil and toss in your cubed chicken. Cooking the chicken ¾ of the way through.
- Toss chicken in the soup and boil/simmer together until chicken is cooked through and through – should be roughly another 15-25 minutes.
- Using either a blender or a stick blender, process the soup until it is smooth.
- Serve hot!
Make It This Way
Try swapping out butternut squash for kabocha squash. It’s the new and improved butternut squash, with a sweeter taste and a firmer flesh. It even has fewer calories and carbs than its older counterpart. Make this soup vegetarian by using vegetable broth instead, and removing the chicken. Roasting the diced squash first with a bit of coconut oil, salt and pepper for 30 minutes will help to enhance the flavours.
Try This
Serve the soup with some finely chopped parsley on top, or add a crunch factor by garnishing with some toasted pumpkin seeds instead. Drizzling with truffle oil would also up the wow factor.
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