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Chicken, Vegetable & Quinoa Soup

pastryparrot1's picture
This soup is very nutritious and tasty. It is also low in fat. You can add any vegetables you want to this – carrots, peas, potatoes, cabbage, zucchini, summer squash, cauliflower, broccoli, corn, etc. I used what I had handy.
Ingredients
  Quinoa 1 Cup (16 tbs), washed 5 times
  Olive oil 3 Tablespoon
  Clear chicken broth 8 Cup (128 tbs)
  Carrot 2 Large, diced
  Pumpkin 1 Cup (16 tbs), diced
  Potatoes 2 Medium, diced
  Cabbage 1 Cup (16 tbs), shredded
  Chicken thighs 8 Medium, cooked, shredded
  Tomato paste 1 Tablespoon
  Salt 1 Pinch (to taste)
  Pepper 1 Pinch (to taste)
  Oregano 1⁄2 Teaspoon
  Cumin 1 Teaspoon
  Parsley 1 Teaspoon, chopped finely (FOR GARNISHING)
Directions

GETTING READY
1. Wash the quinoa 5 times and scrub it to remove any bitterness.
2. In a skillet, heat olive oil and fry the quinoa till it turns to cream or beige colour. Set aside.
3. Take the chicken used for chicken broth. Remove the skin, debone and shred it. Keep aside.

MAKING
4. In a large pot, take the clear chicken broth.
5. Add carrot, pumpkin, potatoes, cabbage, shredded chicken and quinoa. Stir well.
6. Put the tomato paste and stir to incorporate. Season with salt, pepper, oregano and cumin. Mix well.
7. Bring it to boil and simmer for 20 minutes. Turn off the heat

SERVING
8. In a serving bowl, pour the soup, garnish it with parsley and serve hot with crispy bread.

TIPS
Any vegetable of choice can be used for this soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
8

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Average: 4.1 (2 votes)