Hearty Chicken, Butternut Squash, and Quinoa Soup

Follow our step-by-step guide on how to make Hearty Chicken, Butternut Squash, and Quinoa Soup.

1. Step 1

   In a large stockpot, heat the olive oil over medium-high heat. Add the chopped onion, minced garlic, oregano, thyme, and paprika. Sauté for about 5 to 7 minutes, or until the onion is golden brown.

2. Step 2

   Pour in the chicken broth, then add the salt and pepper. Bring the mixture to a boil.

3. Step 3

   Add the chicken breasts to the boiling broth and cook for 10 to 15 minutes, or until the chicken is no longer pink in the center. Remove the chicken from the pot and set it aside to cool.

4. Step 4

   Stir in the chopped butternut squash, canned diced tomatoes, and uncooked quinoa into the pot. Reduce the heat and let the soup simmer for about 15 minutes, or until the squash is tender.

5. Step 5

   While the soup simmers, shred the cooled chicken into bite-sized pieces. Return the shredded chicken to the pot and heat through for an additional 5 to 10 minutes. Adjust seasoning with more salt and pepper if needed.