Chicken and Butternut Sqaush Soup with frozen veggies and brown rice

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 2.3 g
  • Cholesterol: 46.3 mg
  • Sodium: 532.9 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 19.7 g

Number of Servings: 10


    3 chicken breast, (cubed)
    2 small potatoes, (cubed)
    2 small sweet potatoes, (cubed)
    1/2 of a butternut squash, (cubed)
    1 cup frozen vegetables (corn, carrots, peas, green beans)
    1/2c to 1c of instant brown rice
    3 packets of chicken bouillon
    2 packets of Sazon
    1tbsp Adobo
    1tsp Cumin
    2-3 Whole Bay leaves
    6-8 cups of water


I like to taste throughout my cooking so I don't over season or under season. This recipe will lasts for 2 days at my house. We have 4 people.


In a large pot put in 6-8 cups of water. Add the seasonings except for the bay leaves. Add the butternut squash and 1/2 the sweet potato and cook for 15-20mins on high. Remove the butternut squash & sweet potato and puree. Add the pureed butternut squash & sweet potato to the pot with the rest of the ingredients. Taste it to see if you want to add more chicken bouillon or adobo. After 5 mins add the brown rice and cook an additional 10-15 mins.

Serving Size: Makes 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BORICUA2626.