Quinoa Chicken Soup

This heathy spin on the classic chicken noodle soup comes to you by request.  I was asked by a co-worker for a recipe with Quinoa and my favorite heart warming soup came to mind!  This delicious soup will warm you up on a cold winter day!

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I start with olive oil in my dutch oven.  I sauté as I chop.  Look at those beautiful colors!

TheCleanCooks.com

I found this recipe to be very forgiving!  I added two chicken breasts, which I poached and shredded.  However, if you have left over chicken or have purchased a chicken from the grocery store feel free to substitute that.

Quinoa Chicken Soup from TheCleanCooks.com

Quinoa Chicken Soup

Ingredients

  • 2 cups carrots (about 6 carrots)
  • 1 cup celery (about 3 sticks)
  • 1 cup onions (about one small 1 onion)
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 8 cups of water + 2 tablespoons Better Than Bouillion
  • 2 chicken breasts shredded
  • 2/3 cup uncooked quinoa
  • 1 bay leave
  • 1 teaspoon basil
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/4 teaspoon pepper

Directions:

  1. Place dutch oven or stew pot on medium heat with olive oil.  I sauté each vegetable chopping as I go.
  2. Cook and shred chicken.  I personally poached my chicken.  However, this recipe is very forgiving if you have left over chicken or have purchased one from the grocery.
  3. Once all ingredients are added to the pot allow to simmer for 60 minutes, stirring occasionally.
Quinoa Chicken Soup
Author: TheCleanCooks.com
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 cups carrots (about 6 carrots)
  • 1 cup celery (about 3 sticks)
  • 1 cup onions (about one small 1 onion)
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 8 cups of water + 2 tablespoons Better Than Bouillion
  • 2 chicken breasts shredded
  • 2/3 cup uncooked quinoa
  • 1 bay leave
  • 1 teaspoon basil
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/4 teaspoon pepper
Instructions
  1. Place dutch oven or stew pot on medium heat with olive oil. I sauté each vegetable chopping as I go.
  2. Cook and shred chicken. I personally poached my chicken. However, this recipe is very forgiving if you have left over chicken or have purchased one from the grocery.
  3. Once all ingredients are added to the pot allow to simmer for 60 minutes, stirring occasionally.
Calories: 234 Fat: 6 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 23 g Sugar: 4 g Sodium: 521 mg Fiber: 3 g Protein: 22 g Cholesterol: 49 mg

 

This entry was posted in Entrees.

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