Name: Chicken, Butternut Squash, and Quinoa Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onion, finely chopped - 1 medium; Garlic, minced, or more to taste - 3 cloves; Dried oregano - 1 tablespoon; Dried thyme - 1 tablespoon; Ground paprika - 1 teaspoon; Chicken broth - 4 cups; Salt - 1 teaspoon; Freshly ground black pepper - 1 teaspoon; Skinless, boneless chicken breast halves - 2 pounds; Butternut squash, chopped - 3 cups; Diced tomatoes - 1 (14 ounce) can; Uncooked quinoa - 1 cup

Ingredients for - Chicken, Butternut Squash, and Quinoa Soup

1. Olive oil 1 tablespoon

2. Onion, finely chopped 1 medium

3. Garlic, minced, or more to taste 3 cloves

4. Dried oregano 1 tablespoon

5. Dried thyme 1 tablespoon

6. Ground paprika 1 teaspoon

7. Chicken broth 4 cups

8. Salt 1 teaspoon

9. Freshly ground black pepper 1 teaspoon

10. Skinless, boneless chicken breast halves 2 pounds

11. Butternut squash, chopped 3 cups

12. Diced tomatoes 1 (14 ounce) can

13. Uncooked quinoa 1 cup

How to cook deliciously - Chicken, Butternut Squash, and Quinoa Soup

1 . Stage

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 . Stage

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.