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!
I start with olive oil in my dutch oven. I sauté as I chop. Look at those beautiful colors!
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
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:
- Place dutch oven or stew pot on medium heat with olive oil. I sauté each vegetable chopping as I go.
- 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.
- Once all ingredients are added to the pot allow to simmer for 60 minutes, stirring occasionally.
Quinoa Chicken Soup
Author:
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
- Place dutch oven or stew pot on medium heat with olive oil. I sauté each vegetable chopping as I go.
- 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.
- 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