Chicken “noodle” Quinoa Soup

Chicken Noodle Quinoa Soup

IMG_0949

Ingredients: 

1 1/2 c. cooked chicken, cubed

3 carrots, diced

1 medium onion, diced

2 stalks of celery, diced

1 c. mixed frozen vegetables (we got a huge organic bag from Costco)

1 T. olive oil

1 t. thyme

1 t. parsely

1 t. kosher salt (needed more in my opinion)

2 cloves garlic, minced

2 bay leaves

8 c. organic chicken stock

1 c. uncooked Quinoa

Preparation:

In medium sauce pan bring 1 c. uncooked quinoa and 2 cups chicken stock to a boil. Once at a good rolling boiling, reduce heat to low and cover. Put a timer on for 18 minutes.

In the pot you will use for your soup heat the olive oil over medium heat. Add carrots, onions and celery. Cook until just soft. Add garlic and cook an additional minute. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer.

The longer soup simmers the better the flavor. I love making soup around nap time and letting it slowly cook on the stove all day. The smell is just so amazing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s