Monday, July 2, 2012

Chicken Quinoa Veggie Soup

Chicken Quinoa Veggie Soup

This recipe was sent to me by my friend Becca Fowler! Hope you enjoy!

Serves: 12
Time: 30 min

3-4 chicken breasts, cubed and cooked
2 bell peppers (yellow and red are yummy), diced
2 large carrots, diced
drizzle evoo
3 cloves garlic, minced
2 tbsp Italian seasoning
1 tsp oregano
dash chili pepper flakes
1 C quinoa
4 C low sodium chicken broth
2-3 C water, to taste
salt & pepper to taste

1. In a large soup pot over medium heat, sauté the peppers and carrots with the
garlic. Allow to cook for a few minutes, stirring occasionally. Add seasonings
and cook for another minute.
2. Add quinoa, chicken, and chicken broth. I usually add another cup or two of
water, you can vary that depending on how you want it to taste.
3. Bring to a boil, then simmer over low heat for about 15 minutes.

This soup freezes well, just make sure you stir it up before you portion it because
the quinoa and veggies sink to the bottom.

*Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly
crunchy texture and a somewhat nutty flavor when cooked. It is one of the highest
forms of protein you can get outside of meat and is gluten-free.

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