Quinoa Chicken Soup
With the cold weather upon us, our body craves warm cooked meals more often than in summer. Incorporating soups into your daily meal plan is a great way to sooth and nourish your body. By replacing pasta with gluten-free nutrient-rich quinoa, our first recipe serves as an example of how to refresh the taste of the common chicken soup. The variety of vegetables and herbs provide a great immune system support for keeping you strong during the cold and flu season.
Ingredients:
Serves 4
- 4 cups (1 L) chicken or vegetable stock
- 1/4 cup (60 mL) quinoa
- 1 cup (250 mL) diced cooked chicken breast
- 1/2 cup (125 mL) chopped carrots
- 1/2 cup (125 mL) chopped onions
- 1/2 cup (125 mL) diced celery
- 2 tsp (10 mL) minced garlic
- 1/4 tsp (1 mL) ground sage
- 1 bay leaf
- salt and black pepper to taste
- cayenne pepper to taste (optional)
Preparation:
- In a large saucepan on medium-high heat, bring the stock and quinoa to boil. Reduce to a simmer, cover and cook until the quinoa is tender, 15 to 18 minutes.
- Add the chicken, carrots, onions, celery, garlic, sage and bay leaf. Continue to simmer for another 20 minutes.
- Season with salt and pepper.
(From The Quinoa Revolution by Patricia Green)