Chicken “noodle” Quinoa Soup

Chicken Noodle Quinoa Soup



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


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.


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