Storage Tips

Refrigerator: Cool soup completely, transfer to airtight containers, and refrigerate up to 4 days. The flavor actually improves on day two once herbs have melded.

Freezer: Portion into 2-cup glass jars or BPA-free plastic pints, leaving 1-inch headspace for expansion. Freeze up to 3 months. Thaw overnight in the fridge or use the microwave’s defrost setting.

Reheat: Warm gently over medium-low, stirring often. If pureed, add a splash of stock or water to loosen. Avoid rapid boiling, which dulls herbs.

Make-ahead: Chop squash, shallots, and garlic the night before; store separately. You can also sear the chicken and refrigerate it in the same pot you plan to cook in—tomorrow you’ll just add stock and simmer.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Add 4 cups shredded rotisserie chicken during the last 10 minutes so it stays moist. Use bone-in homemade stock or add 1 tsp gelatin to mimic the richness.

My squash is hard to peel—any tricks?

Prick the whole squash, microwave 3 minutes to soften the skin slightly, then slice off the ends and peel with a sturdy Y-peeler. Or buy pre-peeled cubes.

Can I make this in a slow cooker?

Absolutely. Sear chicken and aromatics on the stovetop first for flavor, then transfer everything except fresh herbs to the slow cooker. Cook LOW 6 hours, shred, blend if desired, then add herbs.

Is this soup gluten-free?

Yes, as written it contains no gluten. Just double-check that your stock is certified GF.

How can I lower sodium?

Use no-salt-added stock, omit salt during cooking, and season bowls individually with lemon and herbs—you’ll need far less sodium for the same punch.

What sides pair well?

Crusty whole-grain bread, garlic knots, or a crisp apple-walnut salad. A dollop of pesto on top is heavenly.

batch cooked chicken and winter squash soup with garlic and herbs

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Pin Recipe

batch cooked chicken and winter squash soup with garlic and herbs

Love this? Pin it for later! Every October, without fail, the first real chill sneaks under the door and I feel an almost magnetic pull toward the stove.…

Prep—

Cook—

Serves—

Ingredients

3 lb bone-in, skin-on chicken thighs
2 tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
2 Tbsp olive oil
1 cup minced shallots (about 3 medium)
10 garlic cloves, smashed
1 Tbsp tomato paste
½ cup dry white wine or vermouth
2½ lb butternut squash, peeled, seeded, ¾-inch cubes
6 cups low-sodium chicken stock
2 bay leaves
1 tsp dried thyme
½ tsp crushed red-pepper flakes (optional)
¼ cup chopped fresh parsley
2 Tbsp chopped fresh dill
Zest of ½ lemon
1 Tbsp fresh lemon juice

Instructions

Season & sear: Pat chicken dry, season with 2 tsp salt and pepper. Heat olive oil in Dutch oven over medium-high. Sear chicken in batches until golden, 4 min per side. Remove.
Sauté aromatics: Lower heat to medium; cook shallots 2 min. Add garlic 1 min. Stir in tomato paste 30 sec.
Deglaze: Pour in wine, scrape browned bits, and reduce by half, about 2 min.
Simmer: Add squash, stock, bay, thyme, pepper flakes, and chicken. Bring to gentle boil, then simmer 35 min until chicken reaches 195 °F.
Shred & thicken: Remove chicken; discard skin/bones. Shred meat back into pot. Blend one-third of soup for creaminess if desired.
Finish: Stir in parsley, dill, lemon zest, and juice. Adjust salt and pepper. Serve hot with crusty bread.