Chicken Veggie Quinoa Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv, 5 serving Boiled Chicken Breast 1, 1 serving 365 Organic Quinoa, 1 cup Carrots, raw, 2.5 large (7-1/4" to 8-1/2" long) sweet yellow onion, raw (1 medium onion), .5 serving Cauliflower, raw, 2 cup1 large potato Celery, raw, 4 stalk, large (11"-12" long) Zucchini, 1 cup, sliced Squash - Yellow 1 cup Kale, .5 cup, chopped 2 bay leavesthymerosemaryPepper
Soften onions in olive oil at bottom of pot
Once softened,add two boxes of light or fat free chicken broth
add two bay leaves, rosemary, thyme, and pepper to taste.
Place liquid over medium heat.
Chop celery, potato, carrots, and cauliflower into bite size pieces, the place in a bowl.
dump these veggies into the pot and bring to a boil
Once at a boil add .5-1 Cup of quinoa to the boiling water
Boil for 15 minutes
During this time cut up zuchinni, squash, and kale
Also, start boiling the chicken breast in a separate small pot. (water can be used to add to soup later)
Once the chicken is boiled (about 10 min) cut the chicken up into small pieces.
At the 15 minute mark add the last veggies and chicken to the soup and cook for another 5-10 minutes until the squash is soft.
Remember to remove the bay leaves as you are spooning out the bowls.
Cooking is now complete, Enjoy!
Serving Size: makes about 8 2-Cup servings
Once softened,add two boxes of light or fat free chicken broth
add two bay leaves, rosemary, thyme, and pepper to taste.
Place liquid over medium heat.
Chop celery, potato, carrots, and cauliflower into bite size pieces, the place in a bowl.
dump these veggies into the pot and bring to a boil
Once at a boil add .5-1 Cup of quinoa to the boiling water
Boil for 15 minutes
During this time cut up zuchinni, squash, and kale
Also, start boiling the chicken breast in a separate small pot. (water can be used to add to soup later)
Once the chicken is boiled (about 10 min) cut the chicken up into small pieces.
At the 15 minute mark add the last veggies and chicken to the soup and cook for another 5-10 minutes until the squash is soft.
Remember to remove the bay leaves as you are spooning out the bowls.
Cooking is now complete, Enjoy!
Serving Size: makes about 8 2-Cup servings
Nutritional Info Amount Per Serving
- Calories: 171.8
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 348.5 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 5.2 g
- Protein: 9.5 g
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