Chicken, Butternut Squash, and Quinoa Soup
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Ingredients55 m servings 364
Original recipe yields 6 servings
- 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.
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- Cook's Note:
- You can use any part of chicken you like--thighs, drums, etc.
Per Serving: 364 calories; 8.3 32.9 38 90 1348 Full nutrition