It seems I eat more and more quinoa every month that passes. And, I likely have Pinterest to blame.
Have you seen how many recipes for quinoa are out there? Name your flavor, name your dish, and there’s a way to make it with quinoa.
Even on Sunday, I had a quinoa burger at True Foods Kitchen.
When my friend Angela mentioned that she had been obsessed with a new chicken noodle soup made with quinoa… I knew I had to try it. Angela and I have similar taste in foods, and I know her palate tends to be just as picky as mine. So, on a cold snowy day, I made this.
And, I LOVED it. There is NOTHING that is better on a snowy day than a yummy cup of soup. This soup did not disappoint at all. The original recipe Angela shared was made with dark meat chicken. If you’re a fan of dark meat, go for it… I tend to go for the white meat.
Healthy Chicken Quinoa Soup
1 tsp. canola oil
1 small onion, diced
4 carrots, sliced
1 lb. boneless raw chicken breasts, thinly sliced
4 cups chicken broth
2 garlic cloves, minced
1 cup water
3/4 cup quinoa, uncooked
4 sprigs thyme
1. Heat canola oil in a pot. Cook diced onion and carrots for 6 minutes. Note: I often use an electric Presto Kitchen Kettle for soups and did for this recipe.
2. Add chicken and garlic, and cook an additional 5 minutes.
3. Add chicken broth, water, quinoa, thyme, salt and pepper. Note: Be sure to rinse your uncooked quinoa before you add it to the pot.
4. Boil, reduce heat and simmer about 15 minutes until the quinoa is tender.
5. Serve and enjoy!
Per 1 cup soup:
CAL 166; CARB 16g; FAT 4g; SAT FAT 1g; PROT 17g; FIB 2g; SUG 3g
WW Points Plus: 4; WW Smart Points: 4