Chicken Soup Recipe

This chicken soup recipe is made with vegetables and quinoa making it not only appealing but super healthy as well.

Quinoa ia an Andean grain that is considered a super food due to its high content of protein, amino acids, vitamins and minerals. Having grown up in Bolivia, this was a common staple at our table. Quinoa is getting very popular around the world because of its great nutritious value.

One thing to note is that quinoa has a component called a saponin which can make it very bitter. It is necessary to wash it very well, in various changes of water in order to remove them. Most boxed quinoa that is sold in the US and other major countries has already been treated.

One thing i love about this soup is that you can use just about any vegetable you want in it. If you have little bits and pieces of veggies in the fridge that haven’t spoiled you can cut them up and include them in this comforting meal.

This is what you are going to need in order to make this hearty and healthy chicken soup recipe:

Serves eight

1 cup quinoa
2 TBS olive oil
8 cups low sodium chicken broth
2 large carrots – peeled and diced
1 cup diced pumpkin
1 cup finely sliced green cabbage
2 potatoes – peeled and diced
8 cooked chicken thighs – skinned, deboned and shredded
1 TBS tomato paste
½ TBS crushed oregano
1 tsp. ground cumin
2 tsp. salt
3 tsp. black pepper
2 TBS chopped parsley

Wash the quinoa thoroughly – scrubbing it between your hands – and changing water four or five times. Drain it well.

Heat the olive oil in a skillet. Add the quinoa and cook it, stirring constantly, until it starts to dry and you can hear it crackle. It will be ready when it turns from beige to cream color.

Place all of the other ingredients, except for the parsley – in a pot. Add the quinoa and mix well. Bring the soup to a boil, reduce the heat and simmer for about 20 minutes – or until the vegetables and the quinoa are cooked through.

Ladle into a bowl and garnish with some chopped parsley. Serve and enjoy!

CALORIES 264.81.; FAT 11.03 grs (sat 2.69; mono 3.14; poly 2.99); PROTEIN 29.13 grs ; FIBER 3.07 grs; CARBS 2.88 grs; CHOLESEROL 95.0 mg; IRON 2.95 mg; SODIUM 1025.85 mg; CALCIUM 42.79 mg

Print the Chicken, Vegetable & Quinoa Soup Recipe Here

VEA ESTE VIDEO EN ESPAÑOL:

Imprima su receta aca

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

6 Comments

  • September 22, 2012

    artichaut

    nice recipe thanks , i will try it soon

  • September 22, 2012

    theFrugalChef

    You are welcome! I hope it comes out perfect for you! Thank you for stopping by!
    Mary Ann

  • February 27, 2013

    ana

    Omg se ve super rica 🙂 la voy hacer mañana de lunch 🙂

  • March 1, 2013

    theFrugalChef

    Gracias Ana! Esta sopita a mi me encanta! Ojala que te haya salido perfecta! Que estes muy bien!
    Mary Ann

  • March 10, 2013

    Erin

    What she said ..lol OMG! It is an exceptional taste. This is one of those recipes that the taste lingers. I brought it back the second day with more veggies an broth. Yummy.
    I had to substitute tomato soup for paste that I did not have . I suspect it would not make that much of a difference from how good it tasted.

    First time using Quinoa . I had a box I purchased because I heard of the good nutritional value .

    Five out of five stars. 🙂

  • March 13, 2013

    theFrugalChef

    Hi Erin!
    I am so happy this worked for you! I love quinoa. It is absolutely great for you. Thank you for giving this a try and for letting us know! I really appreciate it!
    Mary Ann

Leave a Reply