Thursday, August 1, 2013

Chicken, Butthernut Squash and Quinoa Stew

I ate this whole pot of soup by myself.

Here is the link to the original recipe, but I simplified it a bit and omitted the olives. It's a pretty soup!

  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces (I am going to try some sweet potatoes today)
  • 3 1/2 cups chicken broth
  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
  1. Roast the butternut squash in the oven. 400* for about 20 minutes.  
  2. Saute onion and garlic in olive oil.
  3. Add the salt, oregano, pepper, tomatoes and chicken broth. Cook, for 1 minute.
  4. Rinse quinoa and add it to the pot.  Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  5. Add cooked chicken and roasted squash.
  6. Stir in parsley and serve.
Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9
This seems like it wouldn't have much flavor, but it totally does. I like it a lot. It gets really thick after a few days, but I like it like that. You could add more liquid to the leftovers if you want to.