CROCK POT CHICKEN-QUINOA-PUMPKIN SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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