Description
This hearty chicken-vegetable quinoa soup is a comforting and nutritious meal perfect for any day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 1 cup quinoa, rinsed
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots, celery, and zucchini, cooking for 5 minutes.
- Stir in thyme and oregano.
- Pour in chicken broth and bring to a boil.
- Add quinoa and reduce heat to a simmer.
- Cook for 15 minutes or until quinoa is tender.
- Stir in shredded chicken and peas, cooking until heated through.
- Season with salt and pepper to taste.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well; just store in airtight containers.
- Add your favorite vegetables to customize the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg