CHICKEN, BUTTERNUT SQUASH, AND QUINOA SOUP

Chicken, Butternut Squash, and Quinoa Soup image

A quick, family-friendly butternut squash soup. An easy dish to make with leftover chicken.

Provided by Karen Kmieciak

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 13

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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

Steps:

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.
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 : Calories 364.5 calories, Carbohydrate 32.9 g, Cholesterol 90.2 mg, Fat 8.3 g, Fiber 5.1 g, Protein 38 g, SaturatedFat 1.6 g, Sodium 1348.2 mg, Sugar 4.9 g