Chicken Soup with Quinoa and Fiesta Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Soup with Quinoa and Fiesta Vegetables calories by ingredient
Introduction
I modified this recipe from one I found in Clean Eating magazine. I hope you enjoy it! I modified this recipe from one I found in Clean Eating magazine. I hope you enjoy it!Number of Servings: 4
Ingredients
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4 cups reduced-sodium chicken stock
1 cup water
1 bay leaf
4 peppercorns
1/2 cup quinoa
1 lb chicken breast
1 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CONALD22.