Chicken and Quinoa Soup
By boscobojo
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Ingredients
- 1 Tbl. olive oil
- 1 medium onion, sliced
- 3 stalks celery, chopped
- 2 cups roughly chopped carrots
- 1 cup quinoa
- 1 qt. fat-free low-sodium chicken broth
- Kosher salt and freshly black pepper
- 2 cups chopped broccoli florets
- 2 1/2 cups shredded rotisserie chicken (white meat only) skin removed
- 2 Tbl. low-fat sour cream
Details
Preparation
Step 1
Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 tsp. salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
Ladle the soup into bowls. Top with the sour cream.
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