Chicken, Butternut Squash, and Quinoa Soup
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Description
A quick, family-friendly butternut squash soup. An easy dish to make with leftover chicken.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced, or more to taste
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon ground paprika
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds skinless, boneless chicken breast halves
- 3 cups butternut squash, chopped
- 1 (14 ounce) can diced tomatoes
- 1 cup uncooked quinoa
Directions
- 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.
- 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.
Nutrition Facts
serving: 6 servings
calories: 364.5 kcal
carbohydrates: 32.9 g
protein: 38 g
saturated fat: 1.6 g
cholesterol: 90.2 mg
sodium: 1348.2 mg
fiber: 5.1 g
sugar: 4.9 g
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