Easy Chicken Quinoa Soup Food

CHICKEN QUINOA SOUP

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.

EASY CHICKEN QUINOA SOUP

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 AND QUINOA SOUP

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 AND VEGETABLE SOUP

Steps:

• Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
• Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

QUINOA CHICKEN

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.