CHICKEN WITH BUTTERNUT SQUASH AND QUINOA SOUP
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Ingredients
  • 2 chicken thighs
  • 1 lb. of butternut squash, cut into cubes
  • 1 cup of chopped onion
  • 2 cloves minced garlic
  • ½ cup of quinoa
  • 2 cups low sodium chicken broth or stock
  • 1 cup whole canned tomatoes (8 oz.)
  • 2 tablespoons of roughly chopped Kalamata olives
  • salt and pepper
  • 1 tablespoon of olive oil
  • Golden Mountain Seasoning Sauce (or light soy sauce)
  • chopped parsley (optional)
Instructions
  1. Pad the chicken dry with a paper towel. Season with salt and pepper.
  2. Heat the olive oil in the pot, medium heat. Place the chicken in the pot, skin side down first, until nicely browned, about 3 to 5 minutes on each side.
  3. While waiting for the chicken to brown. Rinse quinoa through tap water for 1-2 minutes, using a strainer. Set aside.
  4. Once both sides of the chicken are browned, remove them to a plate.
  5. Add chopped onion, cook until translucent. Add minced garlic, cook until fragrance (about 30 seconds).
  6. Add rinsed quinoa into the pot. Stir for a minute.
  7. Add butternut squash. Season with a pinch of salt and pepper. Cook for 1-2 minutes.
  8. Add chicken broth and the tomatoes. Stir.
  9. Add the chicken back into the pot. Don't forget to get all the juices on the plate into the pot.
  10. Bring it to a boil. Cover and simmer over the low heat for about 20-25 minutes.
  11. Take the chicken out and use two folks to shred the meat. Discard the bones and skin. Add the shredded chicken back into the pot. Followed by chopped Kalamata olives. Cover and let it simmer for another 5 minutes.
  12. Season with a few big dashes of Golden Mountain Seasoning Sauce. Turn off the heat. Garnish with some fresh parsley (optional) and enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/chicken-with-butternut-squash-and-quinoa-soup/