Chicken and vegetable quinoa soup

Chicken and vegetable quinoa soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 101.2
  • Total Fat: 1.8 g
  • Cholesterol: 16.3 mg
  • Sodium: 32.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 9.1 g

View full nutritional breakdown of Chicken and vegetable quinoa soup calories by ingredient
Submitted by:


Chicken vegetable quinoa soup Chicken vegetable quinoa soup
Number of Servings: 9


    9.0 oz Tyson boneless, skinless chicken breast
    1.0 cup, chopped Onions, raw
    1.0 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
    1.0 package (10 oz) Mixed Vegetables, frozen
    3.0 clove Garlic
    12.0 cup (8 fl oz) Water, tap


Boil boneless chicken breast in 12 cups of water after 30 minutes peel and quarter three small onions and 3 cloves of peeled and chopped garlic add 1 cup of quinoa. Add 3 tablespoons of chicken base. One teaspoon of salt. Cook on medium heat until quinoa is fully cooked about 30 minutes and 1 pack of Frozen mixed vegetables. If water has evaporated too much at a few cups. Cook on medium for 15 minutes. Serve

Serving Size: Makes 9 1 cup servings.

Number of Servings: 9.0

Recipe submitted by SparkPeople user AMYSAJ.

Rate This Recipe