Chicken Quinoa Soup
Chicken Quinoa Soup
Chicken Quinoa Soup
Chicken Quinoa Soup

Chicken Quinoa Soup

David Venable

Quinoa (keen-wah) looks and tastes like a grain, but it's really a nutrient-rich seed. If you're new to this "supergrain," this recipe is a delicious way to get introduced.

Ingredients

  • 1-1/2 Tbsp extra-virgin olive oil
  • 1/2 cup thinly sliced scallions
  • 1 cup shredded carrots
  • 1 cup chopped yellow onions
  • 3/4 cup thinly sliced celery
  • 1 (14.5-oz) can no-salt-added diced tomatoes, drained
  • 1 tsp freshly ground black pepper
  • 3 Tbsp chopped fresh cilantro
  • 1/2 tsp ground cumin
  • 10 cups low-sodium chicken broth
  • 3/4 cup quinoa
  • 1 rotisserie chicken, skin and bones removed, shredded into pieces

Directions

Heat the olive oil in a Dutch oven over medium heat. Add the scallions, carrots, onions, celery, and tomatoes and sauté until soft, 4–5 minutes. Stir in the pepper, cilantro, and cumin and cook for 2 more minutes.
Pour in the chicken broth, add the quinoa, and cook, uncovered, for 15 minutes. Add the shredded chicken and cook for 5 more minutes before serving.

Cook's Notes

To keep this recipe heart-healthy, we omitted salt and even used reduced-sodium broth and tomatoes. If the soup is too bland for your taste, however, just add a little salt back in. Feel free to add fresh cracked pepper, as well.

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