CHICKEN QUINOA SOUP
Quinoa is a tasty, protein-filled grain that makes a great addition to chicken soup! Add some carrots, celery, spinach, onions and bell peppers for amazing color and flavor. My husband loves this with multigrain crackers, but I think it's great as-is!
Provided by riversiderunner
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h33m
Yield 8
Number Of Ingredients 19
Steps:
- Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
- Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
- Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
- Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.6 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.1 g, SaturatedFat 0.8 g, Sodium 89.7 mg, Sugar 2.9 g
EASY CHICKEN QUINOA SOUP
Make and share this Easy Chicken Quinoa Soup recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, sauté vegetables in oil, 6-8 minutes.
- Stir in quinoa and broth; bring to a boil. Reduce heat and simmer 15-20 minutes or until quinoa is tender.
- Stir in chicken. Simmer, uncovered, for 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.
CHICKEN QUINOA SOUP
The healthy chicken soup that will make you feel better in an instant. Meet our amazing Chicken Quinoa Soup that's naturally gluten-free, protein-packed, and flavor-filled.
Provided by Lee Funke
Categories Soup
Time 1h
Number Of Ingredients 18
Steps:
- First, prepare veggies by slicing and halving 3 large carrots. Then, slice 3 large celery stalks and finely dice a 1/2 medium yellow onion.
- Heat 2 tablespoons of olive oil in a large stockpot over medium/high heat. When olive oil is fragrant, add in minced garlic, grated ginger, grated lemongrass, carrots, celery, and onion.
- Sauté veggies for about 5-7 minutes, or until the onions are translucent.
- Then, add in chicken broth, uncooked quinoa, hot sauce, bundle of rosemary, great northern beans, raw chicken breast, bay leaves, salt, and pepper.
- Mix and bring to a rolling boil.
- Once boiling, turn heat down to low and cover. Let simmer for 30 minutes.
- Once the soup has cooked for a full 30 minutes, remove the rosemary bundle and discard. Remove chicken breast and use 2 forks to shred. Place the shredded chicken back in the stockpot and mix.
- Turn off heat and squeeze in a full lemon worth of lemon juice and mix.
- Serve with a lemon wedge and fresh parsley.
Nutrition Facts : Calories 354 kcal, Sugar 5 g, Fat 7 g, Carbohydrate 33 g, Fiber 7 g, Protein 33 g, ServingSize 1 serving
CHICKEN AND DUMPLING SOUP WITH QUINOA
This soup is packed with fiber, thanks to the quinoa and the whole-wheat dumplings. For a pop of color, use black or red quinoa-which also hold their shape better than the white variety (cooking times may vary).
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings (about 3 quarts)
Number Of Ingredients 18
Steps:
- Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
- Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.
- Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans.
- Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.
Nutrition Facts : Calories 290 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 700 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 20 grams, Sugar 5 grams
CHICKEN AND QUINOA SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
- Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
- Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.
QUINOA CHICKEN
This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.
Provided by StephR0131
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
- Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 22.3 g, Cholesterol 69.2 mg, Fat 6.9 g, Fiber 2.9 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 342.7 mg, Sugar 0.4 g
LEMON CHICKEN SOUP WITH QUINOA
This delicious and healthy chicken soup has a tangy bonus: lemon juice. It's also very easy to put together and makes a big batch. I like to freeze in individual containers for a quick lunch.
Provided by DeliciousAsItLooks
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
- Add spinach and cook until tender.
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