Chicken, Butternut Squash, and Quinoa Soup

Heat olive oil in a stockpot over medium-high heat. Add onion garlic oregano thyme and paprika and saute until onion begins to brown 5 to 7 minutes. Pour in chicken broth salt and pepper. Bring to a boil. Add chicken and boil until meat is no longer pink 10 to 15 minutes. Remove chicken to cool.

Stir squash tomatoes and quinoa into the pot. Reduce heat and let simmer until squash is tender about 15 minutes. Shred chicken into bite-size pieces and return to the pot to heat through 5 to 10 minutes. Season with additional salt and pepper if needed.