How to Make Chicken, Butternut Squash, and Quinoa Soup - A Step-by-Step Guide

There's nothing quite like a comforting bowl of soup on a chilly day, and this recipe for Chicken, Butternut Squash, and Quinoa Soup is the perfect way to warm up and nourish your body. Packed with protein, vegetables, and hearty quinoa, this soup is not only delicious but also incredibly satisfying.

Butternut squash adds a touch of sweetness and creamy texture to the soup, while the tender pieces of chicken provide a rich and savory flavor. Combined with the nutty taste and chewy tex...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 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.
  • Nutrition

    365 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 90mg
    • Sodium: 1348mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 38g
    • Vitamin C: 23mg
    • Calcium: 119mg
    • Iron: 6mg
    • Potassium: 812mg