Description
A heartwarming soup featuring tender chicken, fluffy quinoa, and vibrant vegetables in a savory broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken stock
- 1 cup mountain spring water
- 2 bay leaves
- 1/2 cup uncooked quinoa, rinsed and drained
- Juice of 1 lemon
- 2 tablespoons flat leaf parsley, chopped
Instructions
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-low heat.
- Add chicken to the pot and cook for about 2-3 minutes on each side until golden and cooked through. Remove from the pot and set aside.
- Add the remaining oil to the pot.
- Add garlic, onion, carrots, and celery. Cook for about 3-4 minutes or until barely tender.
- Add thyme and cook for another minute.
- Pour in chicken stock, water, and bay leaves. Bring to a boil.
- Add chicken and quinoa. Reduce heat to low, cover, and simmer for about 20 minutes until quinoa is cooked and tender.
- Stir in lemon juice and parsley. Season with salt and pepper to taste.
Notes
For added texture, blend a portion of the soup. Ensure to adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg