Healthy soup of fresh vegetables that can easily be adapted into a vegetarian or even vegan recipe if desired. Also a great way to get any skeptics to try quinoa.

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Name: Chicken, Vegetable and Quinoa Soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 4 cups chicken stock; 3 cups water; 1 tbsp Chicken bouillon; 6 large carrots peeled and chopped; 4 celery stalks chopped; 4 cloves Garlic peeled and chopped; 1 large Onion peeled and chopped; 1 tablespoon olive oil; 2 pinches coarse salt; 2 pinches Freshly ground pepper; 3 shakes Worcestershire sauce; 1/2 tablespoon chile flakes; 6 leaves fresh basil; 2 small stalks fresh rosemary; 2 small stalks fresh oregano; 2 boneless chicken breasts roasted and chopped; 1 tablespoon Paprika; Salt and pepper to taste over chicken before roasting; 1/2 cup quinoa rinsed but uncooked

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INGREDIENTS

4 cups chicken stock
3 cups water
1 tbsp Chicken bouillon
6 large carrots ; peeled and chopped
4 celery stalks ; chopped
4 cloves Garlic ; peeled and chopped
1 large Onion ; peeled and chopped
1 tablespoon olive oil
2 pinches coarse salt
2 pinches Freshly ground pepper
3 shakes Worcestershire sauce
1/2 tablespoon chile flakes
6 leaves fresh basil
2 small stalks fresh rosemary
2 small stalks fresh oregano
2 boneless chicken breasts ; roasted and chopped
1 tablespoon Paprika
Salt and pepper to taste ; over chicken before roasting
1/2 cup quinoa ; rinsed but uncooked

Servings

INSTRUCTIONS

Preheat oven to 375 F

Rinse and pat dry chicken breasts. Sprinkle a little salt, pepper and paprika onto each side of the breasts then put on a foil or parchment-lined baking sheet in the oven. Roast for about 20-25 minutes or until cooked to correct internal temperature. Turn once half way through. Once done, remove chicken from the oven, let stand and chop into small pieces.

Chop garlic, onion, carrots and celery. Put large pot on medium-high heat and add 1 tbsp olive oil. When oil is hot, add chopped vegetables and saute until garlic and onion begins to brown (5-10 minutes), stirring occasionally. Add 2 pinches each of coarse salt and fresh ground black pepper partway through.

Add stock, water, worcestershire and bouillon and bring to a low boil (The bouillon is optional and I used the paste as I hate the powdered bouillon). Add quinoa, turn to low and simmer with lid on for about 10 minutes. The chicken should be done roasting and have rested by this point. Add chopped chicken pieces, chile flakes and fresh herbs. Continue simmering another 10 minutes.

Serve alone or with crusty bread.

NOTES

This soup is infinitely better if prepared with home-made stock, boxed liquid stock is second best. Stock made from bouillon cubes should only be used in dire food emergencies such as the zombie apocalypse.

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Chicken, Vegetable and Quinoa Soup

4 cups chicken stock
3 cups water
1 tbsp Chicken bouillon
6 large carrots peeled and chopped
4 celery stalks chopped
4 cloves Garlic peeled and chopped
1 large Onion peeled and chopped
1 tablespoon olive oil
2 pinches coarse salt
2 pinches Freshly ground pepper
3 shakes Worcestershire sauce
1/2 tablespoon chile flakes
6 leaves fresh basil
2 small stalks fresh rosemary
2 small stalks fresh oregano
2 boneless chicken breasts roasted and chopped
1 tablespoon Paprika
 Salt and pepper to taste over chicken before roasting
1/2 cup quinoa rinsed but uncooked

Preheat oven to 375 F
Rinse and pat dry chicken breasts.  Sprinkle a little salt, pepper and paprika onto each side of the breasts then put on a foil or parchment-lined baking sheet in the oven.  Roast for about 20-25 minutes or until cooked to correct internal temperature.  Turn once half way through.  Once done, remove chicken from the oven, let stand and chop into small pieces.

Chop garlic, onion, carrots and celery.  Put large pot on medium-high heat and add 1 tbsp olive oil.  When oil is hot, add chopped vegetables and saute until garlic and onion begins to brown (5-10 minutes), stirring occasionally.  Add 2 pinches each of coarse salt and fresh ground black pepper partway through.

Add stock, water, worcestershire and bouillon and bring to a low boil (The bouillon is optional and I used the paste as I hate the powdered bouillon).  Add quinoa, turn to low and simmer with lid on for about 10 minutes.  The chicken should be done roasting and have rested by this point.  Add chopped chicken pieces, chile flakes and fresh herbs.  Continue simmering another 10 minutes.

Serve alone or with crusty bread.

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Nutrition

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Serving Size: 1 Serving (469g)
Recipe Makes: 8 Servings

Calories: 237
Calories from Fat: 47 (20%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.3g
Cholesterol 41.5mg		13 %
Sodium 596.7mg		21 %
Potassium 673.7mg		18 %
Total Carbohydrate 24g		7 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 21.1g
Protein 22.6g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 237

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