Wednesday, February 17, 2010
Quinoa Chicken Soup
I've been on a Quinoa kick lately. If you don't know all about the health benefits, google it. It's a great food storage item. Costco sells a 3lb bag which is the most inexpensive way I've found it, plus it comes already rinsed and ready to cook. I like to keep some cooked and in the fridge, then I can easily add it to yogurt or other things.
I found the recipe to this soup here. I think it tastes great, plus it's healthy.
2 Tablespoons extra virgin olive oil
1 large onion, chopped
5 stalks celery, chopped
4 large carrots, peeled and sliced
2 Cups sweet pepper, chopped
1 large zucchini, quartered and sliced
64 oz chicken broth
15 oz can diced tomatoes
5 medium Yukon Gold potatoes, scrubbed and cubed into 1 inch pieces
3 Cups cooked quinoa
4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper
2 Tablespoons Dijon Mustard
1 Tablespoon Hot Sauce, I used Cholula
Kosher Salt, fresh cracked black pepper to taste
1 1/2 Cups fresh parsley, chopped
1. Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers and zucchini until softened, about 5 minutes. Stir in chicken broth and tomatoes and potatoes. Increase heat to high just until broth starts to boil. Reduce to medium high and cook potatoes for 15-20 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce and season to taste w/ salt, pepper and Lawry’s. Stir in fresh parsley and simmer until ready to serve.