Chicken Quinoa Soup (315 cal)
- Number of Servings: 4
Ingredients
1 container Trader Joe's mirepoix (5 oz each of chopped onions, carrots, and celery)1 tbsp Olive Oil 16 oz boneless, skinless chicken thighs1 bag Trader Joe's Frozen Quinoa (or two servings of prepared quinoa)1 quart chicken broth3 cups water1/2 cup English peas 1 cup chopped kale 1 cup chopped asparagus1 tsp Cajun seasoning, or more to taste1 tsp Garlic powder, or more to tasteSalt and pepper to taste
1. Pre-cook chicken thighs in oven at 375 degrees for 20-30 minutes after seasoning with cajun seasoning, garlic powder, and salt and pepper. When finished, either dice or shred chicken, whichever is your preference.
This step can be done in advance and refrigerated, or cooked in the slow cooker. This is a great way to use leftovers!
2. Saute mirepoix in olive oil on medium heat for 2-3 minutes, or until onion is translucent.
3. Combine chicken broth and water in either a slow cooker or a large stovetop pot.
Stovetop directions:
4a. Add all vegetable ingredients including cooked mirepoix, and allow to simmer 10-15 minutes until kale and asparagus are getting tender.
5a. Add chicken and quinoa and continue cooking until desired consistency and texture, about 10-15 more minutes.
Slow cooker directions:
4b. Combine all ingredients in slow cooker and cook on high for 4 hours. Add additional liquid if soup begins to reduce down too much (1/2 part water to 1 part chicken broth).
This recipe can be adapted for use with any meat and any vegetables. To avoid too much absorption, only use already-cooked pasta, quinoa, and/or rice in this recipe.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HOTMESS2HEALTHY.
This step can be done in advance and refrigerated, or cooked in the slow cooker. This is a great way to use leftovers!
2. Saute mirepoix in olive oil on medium heat for 2-3 minutes, or until onion is translucent.
3. Combine chicken broth and water in either a slow cooker or a large stovetop pot.
Stovetop directions:
4a. Add all vegetable ingredients including cooked mirepoix, and allow to simmer 10-15 minutes until kale and asparagus are getting tender.
5a. Add chicken and quinoa and continue cooking until desired consistency and texture, about 10-15 more minutes.
Slow cooker directions:
4b. Combine all ingredients in slow cooker and cook on high for 4 hours. Add additional liquid if soup begins to reduce down too much (1/2 part water to 1 part chicken broth).
This recipe can be adapted for use with any meat and any vegetables. To avoid too much absorption, only use already-cooked pasta, quinoa, and/or rice in this recipe.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HOTMESS2HEALTHY.
Nutritional Info Amount Per Serving
- Calories: 315.7
- Total Fat: 11.9 g
- Cholesterol: 95.0 mg
- Sodium: 731.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 5.3 g
- Protein: 27.5 g
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