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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

Nutrition Info

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 servingSize: - sodium: 1348.2 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

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.

6 servings

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