Slow Cooker Chicken Quinoa Soup Food
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.
INSTANT POT® CHICKEN AND QUINOA SOUP
This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it's a relatively fast meal, too!
Provided by 3ManCubs
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 49.6 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 6.6 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1138.2 mg, Sugar 5.6 g
SLOW COOKER CHICKEN QUINOA SOUP
Make and share this Slow Cooker Chicken Quinoa Soup recipe from Food.com.
Provided by CONSTANCE S.
Categories Healthy
Time 8h15m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Add everything to a slow cooker.
- Cook on low for 8 hours.
Nutrition Facts : Calories 294.3, Fat 7.7, SaturatedFat 1.8, Cholesterol 94.4, Sodium 883.6, Carbohydrate 23.2, Fiber 4, Sugar 2.7, Protein 32
SLOW COOKER CHICKEN ENCHILADA QUINOA
Love how little time this took to make. Throw it in the crock pot and have a meal ready when you get back. Good stuff. Recipe of Bobbi's Kozy Kitchen. Serving size is estimated.
Provided by AmyZoe
Categories Black Beans
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
- Add in all ingredients through coriander. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
- Remove the lid and stir everything again. Taste and adjust seasoning if necessary.
- Stir in half the cheese and sprinkle the other half on top. Top with the topped green onions and cilantro.
Nutrition Facts : Calories 371.4, Fat 12.5, SaturatedFat 4.8, Cholesterol 66.1, Sodium 570.1, Carbohydrate 43.3, Fiber 8.7, Sugar 5.5, Protein 23.8
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- MIREPOIX: In a cast iron pot or skillet, heat the 3 tablespoons olive oil over medium high heat. Once oil is shimmering, add in the 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook and stir for 7-9 minutes. Add in the 2 teaspoons minced garlic, 1/4 cup tomato paste, 1 teaspoon Italian seasoning, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes if using. Season with salt and pepper. Stir until fragrant and combined, another 1-3 minutes. Transfer all of this mixture to a 6 quart slow cooker.
- SLOW COOKER: Remove any fat from the chicken breasts, and cut into chunks -- about 3-5 per breast (this ensures it will cook in the same amount of time). Place in the slow cooker along with the 2 cans undrained fire-roasted diced tomatoes, 3/4 cup uncooked quinoa (See Note 1), 2 bay leaves, and 6 cups chicken stock. Stir together.
- COOK: Cover and cook on high for 3-5 hours or until quinoa has "popped" and chicken shreds easily. I don't recommend cooking on low (See Note 2). Once chicken shreds easily, remove from slow cooker into a separate bowl or plate and shred with two forks. Return to the soup and stir. Remove bay leaves and discard. If desired, add in 2 cups coarsely chopped baby spinach and stir gently to wilt. Taste soup and season with any additional salt or pepper as needed.
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