- Cook Time
- Prep Time
- 4 tbsp. butter
- 3/4 lb. ground chicken
- 1 tbsp. finely chopped fresh rosemary
- 1/2 lb. butternut squash, peeled and cut into 1/2-inch pieces
- 1/4 lb. celery root, peeled and cut into 1/2-inch pieces
- 1 large leek—trimmed, halved lengthwise and thinly sliced
- 3/4 tsp. celery seed
- 1 tbsp. chopped fresh thyme
- 6 cups chicken stock
- 6 oz. campanelle (cone-shaped pasta) or other dried pasta
- 1/4 cup crème fraîche or sour cream
- 1 tsp. finely grated lemon zest
1. In a large pot with a lid, melt 2 tbsp. butter over medium-high. Add the chicken and rosemary; season with salt and pepper. Cook, stirring and breaking up the chicken with a spoon, until browned, about 5 minutes. Transfer to a bowl.
2. In the pot, melt the remaining 2 tbsp. butter over medium. Add the squash, celery root, leek, celery seed and half the thyme; season. Cook, stirring occasionally, about 2 minutes, until the vegetables are coated with butter.
3. Stir in the stock; cover and bring to a boil. Stir in the pasta and chicken and cook, uncovered, over medium, stirring occasionally, until the pasta is al dente and the vegetables are tender, about 6 minutes. Divide among 4 bowls. Top with the crème fraîche, lemon zest and remaining thyme.
Want more chicken soup? Try these recipes!
As seen on Rachael Ray Every Day's January/February 2017 cover: