Vegetable Chicken Quinoa Soup

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 114.1

Total Fat: 2.5 g
Cholesterol: 9.5 mg
Sodium: 653.8 mg
Total Carbs: 22.2 g
Dietary Fiber: 3.6 g
Protein: 5.8 g

View full nutritional breakdown of Vegetable Chicken Quinoa Soup calories by ingredient

Introduction

When autumn arrives, I begin to crave a hearty warm soup. This is a recipe I threw together, from ingredients I had on hand, as my first soup of the year. Feel free to tweak it to meet your cravings...and ENJOY! When autumn arrives, I begin to crave a hearty warm soup. This is a recipe I threw together, from ingredients I had on hand, as my first soup of the year. Feel free to tweak it to meet your cravings...and ENJOY!

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 12

Ingredients

1 tbsp. olive oil

1 large onion, chopped

32 oz. chicken broth, low sodium, fat free

28 oz. diced tomatoes with italian herbs

3 cups water

3 tsp. low sodium chicken soup base or bouillon

1/2 tsp. garlic powder

1 tsp. poultry seasoning

I bag frozen mixed vegetables

1 small zucchini chopped

2 chicken thighs, bone and skin removed, cooked, chopped*

1/2 cup quinoa

Directions

Saute onion in olive oil in large pot till translucent. Add remaining ingredients, except quinoa. bring to a boil and then reduce heat and simmer for 30 minutes. Add quinoa and simmer an additional 15 minutes. Approximately 12, one cup, servings.
*I actually cooked whole frozen chicken thighs right in the soup for the 45 minutes, and then removed the skin and bones, chopped the chicken and added it back to the soup with the quinoa.

Number of Servings: 12

Recipe submitted by SparkPeople user LIVE_TO_LOVE.