Description
Discover how to make a delicious and nutritious Chicken Quinoa Soup with our easy-to-follow recipe. Perfect for a cozy meal any day of the week!
Ingredients
- – 2 tablespoons (30 ml) olive oil
- – 1 tablespoon (15 ml) minced garlic
- – 2 teaspoons (10 ml) fresh grated ginger
- – 2 teaspoons (10 ml) fresh grated lemongrass
- – 3 large carrots, sliced and halved (~475 g)
- – 3 large celery stalks, sliced (~475 g)
- – 1/2 medium yellow onion, finely diced
- – 8 cups (1920 ml) (1.9 liters) chicken broth
- – 3/4 cup (180 ml) uncooked quinoa
- – 1 tablespoon (15 ml) hot sauce
- – bundle of rosemary
- – 15 oz. (425 g) white beans, drained and rinsed
- – 1 lb. (450 g) boneless, skinless chicken breast
- – 3 bay leaves
- – 1/4 teaspoon (1 ml) salt
- – 1/8 teaspoon (1 ml) ground black pepper
- – 1 medium lemon, juiced
- – Fresh parsley, for serving
Instructions
- Warm the olive oil in a large pot over medium-high heat. Once the oil releases its aroma, add the garlic, ginger, lemongrass, carrots, celery, and onion.
- Cook the vegetables for approximately 5-7 minutes, or until the onions become see-through.
- Pour in the chicken broth, quinoa, hot sauce, rosemary, beans, chicken, bay leaves, salt, and pepper. Stir well and bring the mixture to a vigorous boil.
- When it reaches a boil, lower the heat to a simmer and cover the pot. Let it cook gently for 30 minutes.
- After the time is up, take out the rosemary bundle and throw it away. Move the chicken to a plate or cutting board and use two forks to shred it. Return the shredded chicken to the pot and stir.
- Switch off the heat and stir in the juice of one lemon. Serve with a lemon wedge and garnish with fresh parsley.
Notes
- Consider using vegetable broth and omitting chicken for a vegetarian option. White beans provide protein and texture.
- Enhance flavors by adding turmeric or cumin when sautéing vegetables.
- Adjust seasoning with salt and pepper to taste before serving for optimal flavor.
