CROCK POT CHICKEN-QUINOA-PUMPKIN SOUP

Baby, it’s (getting) cold outside. So what better way to warm up one’s insides than with a nice hearty soup, hmm? As pretty as this recipe serves up–ahem, I did put some thought into it–the real winner is the combination of chicken, quinoa, pumpkin, tomatoes, and kalamata olives. And then there’s the lovely green spinach, parmesan cheese, and red pepper flakes. Senior (aka Mr. Metabolism) ate two bowlfuls and Junior Too filled up to the point he had to pass on the pumpkin pie (almost unheard of). Delish!

4 cups chicken broth

1-14 oz can pumpkin

2-10 oz cans chicken breast (do not drain)

1-14 oz can petite diced tomatoes

1/2 cup pitted and chopped kalamata olives

1/2 medium onion, diced

1/3 cup uncooked quinoa

1/1-1/2 tsp dried oregano

2 tsp ground black pepper

1/4 tsp sea salt

Toppings: 1/2 cup julienne-cut baby spinach, 1/4 cup grated parmesan cheese, red pepper flakes (to taste)

1) To crock pot set on high, add all ingredients in order listed; stir to combine, cover with lid, and get on with your day; return 4 hours later, ladle soup into bowls, and garnish with toppings; serve!

Note: If you plan on being away from the crock pot longer than 4 hours, adjust temperature to medium or low.

Servings: 6-8 dinner-sized portions

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