How to Make Chicken Soup

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

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