Chicken Soup with Quinoa and Fiesta Vegetables
  • Number of Servings: 4
Ingredients
4 cups reduced-sodium chicken stock1 cup water1 bay leaf4 peppercorns1/2 cup quinoa1 lb chicken breast1 10oz package frozen vegetables (I used a fiesta mix with peppers and beans)
Directions
Bring chicken stock, water, bay leaf and peppercorns to a boil. Remove bay leaf and peppercorns, add chicken. Simmer on low for 15 minutes or until chicken is cooked through (no pink). Remove chicken to a plate and shred once it is cool. Add vegetables to the chicken stock and cook until vegetables are tender. Add shredded chicken and cooked quinoa to the chicken stock and vegetables. Heat until the soup is warmed through (2 minutes or so). Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user CONALD22.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 297.6
  • Total Fat: 5.8 g
  • Cholesterol: 17.5 mg
  • Sodium: 389.0 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 17.6 g

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