A couple weekends ago I felt like making soup but didn’t want to go out ot the grocery store. So I looked through my cabinets and found that I had all the ingredients to make chicken soup. I wasn’t quite sure how it would turn out since I was just sort of winging it, but it turned out great. I used quinoa instead of rice which I really liked, but if quinoa isn’t your thing you could probably switch it for rice no problem. This Chicken Quinoa soup had great flavor and was so much better than store bought. Which is good because it is hard to find good gluten free soups at the store. It was just what I needed when the temps turned to single digits with windchill below zero here!
It was so cold here, even buckley had to wear her coat!
- ½ cup carrots, diced
- ½ cup celery, diced
- ½ onion, diced
- 1 Tbsp Olive Oil
- ¾ cup quinoa
- 1 chicken breasts, cooked and cut into bite sized pieces
- 4 cups Chicken broth
- 1 cup water
- 1 large garlic clove, minced
- Salt & pepper
- pinch of oregano
- Cook quinoa according to directions on package.
- While qunoa is cooking heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, season with salt and pepper and cook for about 6 minutes, add garlic and cook for an additional 2 minutes.
- Add chicken broth and 1 cup water. Bring to boil then simmer for 20 minutes.
- Add chicken and quinoa and heat through. Add a pinch of oregano and season with salt and pepper.
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