Chicken Squash Quinoa Soup

The desert has officially cooled off and it's soup season at our house.  Like 1-2x a week.  

Advantages?  
- one pot to clean
- easy to add servings of veggies
- preparation is quick
- sides are easy, if even needed - green salad, rolls, garlic bread, etc.

Besides, 5/5 Elliotts like soup.  

Chicken Squash Quinoa Soup

I found this recipe recently and decided to try as I had some diced butternut squash to use.  It was a stove top recipe, but I adapted it crock pot to suit the day I was planning for.  Everyone liked it and it's now in the "rotation."

Have you tried quinoa yet?  It's gluten free, wheat free and full of protein and fiber.  If you haven't, this is a great opportunity.

Chicken Squash Quinoa Soup
adapted from here
 
1 lb squash, cubed in chunks (any kind - I've used butternut and acorn)
1 c grated zucchini (optional)
1-2 chicken breasts, fresh or frozen, trimmed
3 1/2 c chicken broth
1 med onion, loosely chopped
4 gloves garlic, minced
1/2 t salt
1 1/2 t oregano
1 T parsley
fresh black pepper to taste
2/3 c quinoa, uncooked
14 oz can petite diced tomatoes, undrained

1. Place all ingredients in crock pot.  
2. Cook on LO for 7-8 hours or LO for 4 hours.
3. Take chicken out and shred on plate with two forks.  
4. Use immersion blender until chunks of veggies are gone.  
5. Place chicken back in pot and stir.
6. Serve and enjoy.


* If you prefer a chunky soup, dice the squash and the onion in smaller pieces and omit the blender step.
* you could substitute rice for the quinoa