This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Mark Phillips
@chefsoutherntemp
00:05
Prep
00:30
Cook
00:35
Total Time
Ingredients & Directions
Directions
Chicken Quinoa Soup
1 tablespoon
olive oil
2
celery stalks, sliced
3
carrots, diced
1 cup
yellow onion, diced
4
garlic cloves, minced
2
bay leaves
2 tablespoons
fresh thyme
1 lb
1 cup
quinoa, rinsed
6 cups
chicken broth plus more if needed
1/2 teaspoon
salt plus more to taste, if needed
black pepper, to taste
lemon juice, optional
fresh parsley, chopped, for garnish
- Heat oil in a Dutch oven or large pot over medium heat, then add the celery, carrots, onion, thyme and garlic; sauté for 5-7 minutes until the veggies soften.
- Next, add the bay leaves, thyme, chicken, quinoa, chicken broth, and salt and bring the soup to a boil. Then, reduce heat to a simmer and simmer the soup for 30 minutes, or until the chicken is cooked.
- Use kitchen tongs to remove the chicken and place it on a cutting board; use two forks to shred it, then place it back into the pot.
- Add black pepper, fresh parsley and/or lemon juice to taste and enjoy!
Chef Note: Keep extra broth on the side to thin if desired. Fresh croutons and Parmesan are great additions!
Did you make this recipe? Tag @smfchicken with smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Quinoa Soup
Mark Phillips
@chefsoutherntemp
Yield: 4
00:05
Prep
00:30
Cook
00:35 Total Time
Ingredients
Directions
Chicken Quinoa Soup
1 tablespoon
olive oil
2
celery stalks, sliced
3
carrots, diced
1 cup
yellow onion, diced
4
garlic cloves, minced
2
bay leaves
2 tablespoons
fresh thyme
1 lb
1 cup
quinoa, rinsed
6 cups
chicken broth plus more if needed
1/2 teaspoon
salt plus more to taste, if needed
black pepper, to taste
lemon juice, optional
fresh parsley, chopped, for garnish
- Heat oil in a Dutch oven or large pot over medium heat, then add the celery, carrots, onion, thyme and garlic; sauté for 5-7 minutes until the veggies soften.
- Next, add the bay leaves, thyme, chicken, quinoa, chicken broth, and salt and bring the soup to a boil. Then, reduce heat to a simmer and simmer the soup for 30 minutes, or until the chicken is cooked.
- Use kitchen tongs to remove the chicken and place it on a cutting board; use two forks to shred it, then place it back into the pot.
- Add black pepper, fresh parsley and/or lemon juice to taste and enjoy!
