Chicken Quinoa Veggie Soup
This healthy soup, packed full of chicken, veggies, and quinoa, come together to make a tasty dinner.
Servings: 12
Calories: 202kcal
Equipment
Ingredients
Quinoa
- 1.5 cups Uncooked quinoa cook it before putting in soup
- 3 cups Water
- 3 Chicken bouillon cubes
Soup
- 1 Large onion chopped fine
- 4 Large carrots
- 1 Yam
- 1 Large parsnip
- 2 Tbs Garlic minced
- Shredded rotisserie chicken or canned
- 1 tsp Black pepper
- 1 tbs Garlic powder
- 1 tbs Onion powder
- 8-10 cups Chicken stock
- 1.5 tsp Dried oregano
- 1.5 tsp Dried parsley
- 1 Can dark red kidney beans
- 1 cup Broccoli florets cut small
- Kosher salt to taste
Instructions
- Saute garlic and onions in a pan until browned
- Put water and spices in a pot and bring to a boil, then turn down to medium heat
- Peel and chop carrots, parsnip, and sweet potato and add to water pot
- Cook quinoa by rinsing well, then putting in 3 cups of boiling water and bouillon, turn down, and let simmer 15 minutes.
- Add chicken, quinoa, onions, and garlic to pot
- Cook for 30-45 minutes until vegetables are tender, but not mushy
- Turn to low or simmering heat.
- About 15 minutes before you are ready to serve, drain and rinse a can of kidney beans, add to pot, and add broccoli.
- Cook 15 more minutes on low to medium heat
- Serve warm
Nutrition
Calories: 202kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 493mg | Potassium: 703mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3506IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg