veggie and quinoa soup w chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
one box low sodium chicken broth4 large celery stalks, chopped3 large carrots, chopped7 baby portobello mushrooms1 can chickpeas, drained and rinsed1/2 cup quinoa1/2 chicken breast, shredded (pre-cooked)1 cup spinach, fresh1 tbsp curry powderdash of chili powdersalt and pepper to taste
In med pot over med heat add chicken stock, chopped celery, carrots, mushrooms, curry and chili powder, and salt and pepper. Cook 5 min.
Add quinoa, cover, cook 10 min.
Add chickpeas and (pre-cooked) chicken, re-cover, cook 5 min.
Add spinach, stir for 2 minutes
Add more salt and pepper if needed.
Enjoy
Number of Servings: 6
Recipe submitted by SparkPeople user SJK284.
Add quinoa, cover, cook 10 min.
Add chickpeas and (pre-cooked) chicken, re-cover, cook 5 min.
Add spinach, stir for 2 minutes
Add more salt and pepper if needed.
Enjoy
Number of Servings: 6
Recipe submitted by SparkPeople user SJK284.
Nutritional Info Amount Per Serving
- Calories: 160.3
- Total Fat: 2.2 g
- Cholesterol: 14.7 mg
- Sodium: 840.3 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 4.9 g
- Protein: 10.4 g
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