Chicken Veggie Quinoa Soup

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 cup
1 large potato
Celery, raw, 4 stalk, large (11"-12" long)
Zucchini, 1 cup, sliced
Squash - Yellow 1 cup
Kale, .5 cup, chopped
2 bay leaves
thyme
rosemary
Pepper

I've made this with variations on the veggies, but always with carrots, celery, potato, onion, kale and zucchini.

I like my soup thick, but you can add water from boiling the chicken or straight from the tap to stretch the soup a bit.

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