Soul warming and deliciously comforting Butternut Squash Quinoa Chicken Soup - your best ally this fall and winter season!

Okay, so you’ve made one of my fabulous Dutch Oven Roasted Chicken, and then you followed up with batch of this amazingly delicious Chicken Bone Broth

Awesome! Now there’s only one thing left to do, and that would be to whip up a nice big pot of soul-warming chicken soup!

When it comes to chicken soup, I used to think that I was a die-hard fan of Chicken Noodle…

HA! That was until I got to taste this Butternut Squash Quinoa Chicken Soup! I’m telling you, this thing is so good, you’ll want Fall and Winter to never go away, just so you can enjoy a great big bowl every day…

Soul warming and deliciously comforting Butternut Squash Quinoa Chicken Soup - your best ally this fall and winter season!

The contrast between the meaty, chunky pieces of chicken, the soft and creamy, somewhat sweet chunks of butternut squash and the millions of “pop-in-your-mouth” little grains of quinoa is completely sublime!

Add a handful of fresh arugula to the lot, for a bit of added color and texture (oh and yeah, vitamins and minerals and all that healthy stuff, you know) and you’ve got yourself the best darn bowl of chicken soup in the entire world.

And the best part is it’s ready in just minutes!

Trust me, once you’ve had a taste of it, you’ll want to roast chicken upon chicken upon chicken, just so you can make this soup over and over again!

Or hey, maybe you could try it with turkey, too, for a change…

Soul warming and deliciously comforting Butternut Squash Quinoa Chicken Soup - your best ally this fall and winter season!

To start, heat about a tablespoon of olive oil (or even better yet, some of that leftover fat scraped from the top of your chicken broth, why not?) in a medium stockpot set over medium heat and add the onion and salt.

Cook until softened, fragrant and slightly caramelized — about 3 minutes — then add the butternut squash and continue cooking for about 1 minute.

Again, if you help in cutting that butternut squash quickly and efficiently, check out this quick video. It might come in real handy!

Soul warming and deliciously comforting Butternut Squash Quinoa Chicken Soup - your best ally this fall and winter season!

Throw in the uncooked quinoa, chicken broth and water; bring to boil then simmer uncovered until the quinoa is completely cooked, about 15 minutes.

About that quinoa, make sure that you rinse it well before you add it to the soup in order to remove all traces of saponin — quinoa’s natural coating — which can make the seeds taste somewhat bitter or soapy. Although most of the time, boxed quinoa actually comes pre-rinsed, you better give it a second rinse at home, just to play it safe.

Soul warming and deliciously comforting Butternut Squash Quinoa Chicken Soup - your best ally this fall and winter season!

Once the quinoa is fully cooked, kill the heat and add the cooked chicken and arugula to the pot.

Give the soup a quick stir, cover and let it sit for a few minutes until the arugula is completely wilted and the chicken is heated all the way through.

Soul warming and deliciously comforting Butternut Squash Quinoa Chicken Soup - your best ally this fall and winter season!

Adjust seasoning if necessary and serve, piping hot.

And now, just try and stop at this one bowl…

Soul warming and deliciously comforting Butternut Squash Quinoa Chicken Soup - your best ally this fall and winter season!

Butternut Squash Quinoa Chicken Soup

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Soul warming and deliciously comforting Butternut Squash Quinoa Chicken Soup - your best ally this fall and winter season!
Servings: 4

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cups butternut squash, cut into 1" cubes
  • 3/4 cup uncooked quinoa, rinsed
  • 1/2 tsp salt, I use Himalayan salt
  • 1/2 tsp ground black pepper
  • 3 cups chicken bone broth
  • 3 cups water
  • 3 cups cooked chicken, cut into bite size chunks
  • 1 cup arugula

Instructions

  • Heat the olive oil in a medium stockpot set over medium heat and add the onion and salt. Cook until softened and slightly caramelized, about 3 minutes.
  • Add the butternut squash and cook for about 1 minute, then throw in the uncooked quinoa (make sure you rinsed it well first), chicken broth and water; bring to boil then simmer uncovered until the quinoa is completely cooked, about 15 minutes.
  • Kill the heat, add the cooked chicken and arugula. Give the soup a quick stir, cover and let it sit for a few minutes until the arugula is completely wilted and the chicken is heated through.
  • Adjust seasoning as necessary and serve hot.

Nutrition

Calories: 406kcal, Carbohydrates: 36g, Protein: 45g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 89mg, Sodium: 453mg, Potassium: 876mg, Fiber: 5g, Sugar: 4g, Vitamin A: 11302IU, Vitamin C: 25mg, Calcium: 101mg, Iron: 3mg
Course: Soup
Cuisine: American
Author: Sonia! The Healthy Foodie

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