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Chicken, Butternut Squash, and Quinoa Soup

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"A quick, family-friendly butternut squash soup. An easy dish to make with leftover chicken."
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55 m servings 364
Original recipe yields 6 servings


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  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.


  • Cook's Note:
  • You can use any part of chicken you like--thighs, drums, etc.

Nutrition Facts

Per Serving: 364 calories; 8.3 32.9 38 90 1348 Full nutrition

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