Description
A cozy blend of quinoa, tender chicken, and vibrant vegetables that warms both body and soul.
Ingredients
Scale
- 1 cup quinoa
- 2 cups cooked chicken, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water in a fine-mesh strainer to remove any bitterness. Set aside to drain.
- In a large pot over medium heat, sauté the diced onion, minced garlic, carrots, and celery until softened, about 5-7 minutes.
- Add shredded chicken, chicken broth, diced tomatoes, rinsed quinoa, thyme, oregano, salt, and pepper to the pot. Stir well to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until quinoa is cooked and fluffy.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg