It’s officially soup season and I’ve been on a soup making spree. Since sharing this recipe for French onion soup, I’ve made both tomato and chicken quinoa soup. I love making them on Sundays and having them for lunch throughout the week. I was planning on making regular chicken noodle soup but wanted to try something different with quinoa and figured it would be a lot more filling that way. I didn’t really follow a recipe and learned quickly that the quinoa will absorb a lot of the broth so you have to keep an eye out for that. It turned out great and even when the quinoa did absorb some of the broth on the third day, it was still delicious with just the quinoa, chicken, and vegetables.
What you need
1 small onion
2 garlic cloves
2-3 rotisserie chicken breasts
4 cups fat free low sodium chicken broth
2 cups mixed frozen veggies
1-2 cups COOKED quinoa (so that’s 1/2 or 1 cup dry) it’s up to you how much quinoa you want, I went with 1 cup cooked and it was totally fine.
OPTIONAL but recommended: 2 tbls chickpeas
Salt and pepper and oregano to taste.
What you need to do:
Sautee onion and garlic cloves
Add chicken broth
Stir in mixed vegetables
Bring to a boil
In the meantime,
Pull chicken off the bone
Add chicken to the broth and vegetables
Now you can either add the quinoa at this point or when you serve it. It will absorb some of the broth so I recommend either adding broth if it does or simply adding the quinoa to your bowl.
Cover and simmer for about 20 minutes