Stay warm this season with this delicious hearty chicken soup recipe!
1 medium butternut squash, peeled, seeded & chopped
1 1/2 lb. boneless, skinless chicken thighs or breast, poached in chicken stock and shredded
1 tbsp olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 cups chicken broth
1/2 tsp kosher salt
1 tsp dried oregano
1 tsp Italian seasoning
2 bay leaves
1 can diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted kalamata olives, sliced
1/4 cup chopped fresh flat-leaf parsley
salt and pepper to taste
Steam or roast the butternut squash until tender. Set aside. To save time, purchase your butternut squash already peeled, seeded, and chopped from the grocery store.
Saute the onion and garlic in olive oil until translucent. Pour in chicken stock. Stir in tomatoes, then butternut squash, stirring gently so squash remains in chunks and isn’t mashed. Add oregano, Italian seasoning, and bay leaves. Then add in quinoa. Simmer for about 15 minutes.
Stir the chicken, olives and parsley into the soup. and heat a few more minutes. Salt and pepper to taste.
Recipe from Chef Corie Martin of Pink Lady Catering.
This recipe was demonstrated at The Cook’s Station in our DCS kitchen by Chef Corie Martin and aired on Your Carolina with Jack & Kimberly – Carolina Cooks segment February 7, 2013.