Chicken, Butternut Squash, and Quinoa Soup
A quick, family-friendly butternut squash soup. An easy dish to make with leftover chicken.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tablespoon olive oil
- 1medium onion, finely chopped
- 3cloves garlic, minced, or more to taste
- 1tablespoon dried oregano
- 1tablespoon dried thyme
- 1teaspoon ground paprika
- 4cups chicken broth
- 1teaspoon salt
- 1teaspoon freshly ground black pepper
- 2pounds skinless, boneless chicken breast halves
- 3cups butternut squash, chopped
- 1(14 ounce) can diced tomatoes
- 1cup uncooked quinoa
Instructions
Step 1
Heat olive oil in a stockpot over medium-high heat. Add onion, garlic, oregano, thyme, and paprika and saute until onion begins to brown, 5 to 7 minutes. Pour in chicken broth, salt, and pepper. Bring to a boil. Add chicken and boil until meat is no longer pink, 10 to 15 minutes. Remove chicken to cool.Step 2
Stir squash, tomatoes, and quinoa into the pot. Reduce heat and let simmer until squash is tender, about 15 minutes. Shred chicken into bite-size pieces and return to the pot to heat through, 5 to 10 minutes. Season with additional salt and pepper if needed.