Description
A hearty and nutritious chicken quinoa soup packed with vegetables.
Ingredients
Scale
- 1 tbsp olive oil
- 2 celery, sliced
- 3 carrots, chopped
- 1 cup yellow onion, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 lb. chicken breast, (approx. 2 breasts)
- 1 cup quinoa, rinsed
- 7 cups chicken broth, plus more as needed
- 2 tsp hot sauce, more or less to taste
- 1/2 tsp salt, plus more to taste
- black pepper to taste
- lemon juice to taste, optional
- fresh parsley, chopped, for garnish
Instructions
- Heat oil in a dutch oven or large pot over medium heat, then add the celery, carrots, onion, and garlic; sauté for 5-7 minutes until the veggies soften.
- Add the bay leaves, chicken, quinoa, chicken broth, hot sauce, and salt and bring the soup to a boil.
- Reduce heat to a simmer and simmer the soup for 30 minutes, or until the chicken is cooked.
- Use kitchen tongs to remove the chicken and place it on a cutting board; use two forks to shred it, then place it back into the pot.
- Add black pepper, fresh parsley and/or lemon juice to taste and enjoy!
Notes
- Calories are per serving and are an estimation.
- Don’t want the soup to be spicy? Omit the hot sauce and use lemon juice instead.
- Storage: store leftovers in a sealed container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 2032mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 73mg
Keywords: Chicken Quinoa Soup, Healthy Soup, Quinoa Recipes