Description
A nutritious and hearty chicken soup with quinoa, perfect for boosting protein intake and staying full longer.
Ingredients
- 1 cup cooked chicken, shredded
- 1/2 cup quinoa, rinsed
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a little oil over medium heat. Add the onion and garlic and cook until the onion is soft.
- Add the carrots and celery, and cook for another 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Add the quinoa and cook according to package instructions, usually about 15 minutes.
- Stir in the shredded chicken and thyme. Season with salt and pepper.
- Let it simmer for 10 more minutes, allowing the flavors to blend.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container for 3-4 days. Can be frozen for up to 3 months.