Slow Cooker Creamy Chicken Soup with Quinoa and Squash

• Gluten free

• Meat

  • 2 lbs Chicken breast, boneless skinless

• Produce

  • 4 cups Butternut squash
  • 1 tsp Sage, dried
  • 1 Yellow onion, diced (about 3/4 cup, small

• Canned Goods

  • 4 cups Chicken stock

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/2 tsp Pepper, ground
  • 1 Salt and pepper

• Dairy

  • 1 cup Half and half

Found on rachelcooks.com

Description

Ingredients

• 2 pounds boneless skinless chicken breast
• 1 small yellow onion, diced (about 3/4 cup)
• 3/4 cup uncooked quinoa
• 4-5 cups diced butternut squash (20 ounces)
• 1 teaspoon dried sage
• 1/2 teaspoon ground pepper (more to taste)
• 4 cups (32 ounces) chicken stock
• 1 cup half and half
• 1 tablespoon cornstarch
• salt and pepper to taste

Directions

• Combine chicken, onion, quinoa, squash, sage, pepper, and chicken stock in a 6 or 7 quart slow cooker. Cook for four hours on high. Remove chicken, shred, and return to soup. In a small bowl, mix together half and half and cornstarch. Slowly stir into soup, cover and cook for 30 minutes longer. Taste and season with salt and pepper.