Quinoa is a delicious grain that is high in protein and works well with chicken soup. Add bell peppers, onions, spinach, carrots, and celery for a burst of color and flavor.
A nutritious and filling recipe, Chicken Quinoa Veggie Soup is made with lean chicken breast, protein-rich quinoa, and a variety of vibrant veggies that are all cooked in a tasty broth. The soup has a well-balanced combination of spinach, carrots, celery, and zucchini, and the flavor is enhanced by the addition of aromatic herbs like cumin, thyme, and oregano. The soup is pleasant and full because to the quinoa’s distinct texture. A healthy lunch at any time of day, the recipe is simple to make and may be customized with additional vegetables.
Ingredients:
- Three glasses of water
- A cup of quinoa
- Two teaspoons of split olive oil
- Five diced, skinless, boneless chicken breasts
- Ground black pepper and salt to taste.
- 1 chopped yellow onion
- 1 cup of carrots, chopped
- Chopped red bell pepper, half a cup
- 1 cup of celery, chopped
- Chopped yellow bell pepper, half a cup
- 2 teaspoons of finely chopped garlic
- Eight cups of chicken broth
- Two cups of finely chopped spinach
- 1/2 tsp dried marjoram
- 1/2 tsp dried oregano
- One-half teaspoon of dried basil
- Half a teaspoon of crushed bay leaves
- One-third cup of cornstarch
- One-half cup of cold water
Directions
- In a saucepan, bring the quinoa and three cups of water to a boil. Lower the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the quinoa is cooked.
- Place a Dutch oven over medium-high heat and heat 1 teaspoon of olive oil.
- Add the chicken and add salt and pepper to taste. For approximately five minutes, cook and toss the chicken until it is no longer pink in the middle. Transfer chicken to a plate.
- In the Dutch oven, warm the remaining 1 teaspoon of olive oil over medium heat. Add the red and yellow bell peppers, onion, carrots, celery, and garlic. Cook and stir for approximately ten minutes, or until the vegetables are tender.
- Now, fill the Dutch oven with chicken broth.
- Then, add the bay leaf, basil, oregano, marjoram, and spinach leaves. Bring to a boil, then lower the heat and simmer for ten minutes or until the flavors blend.
- Add cooked quinoa and stir. Put the chicken back in the Dutch oven and cook it for about two minutes, or until it is thoroughly heated.
- In a small dish, dissolve cornstarch in 1/4 cup cold water. Slowly pour into the Dutch oven and heat for approximately a minute, stirring regularly, until it thickens.
- Pour the soup into bowls and, if you’d like, top with cilantro or fresh parsley.
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