Chicken and Quinoa Soup

Hearty and comforting.  Double the recipe so you’ll have lunch for the week.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 3 stalks celery, chopped
  • 2 cups roughly chopped carrots
  • 1 teaspoon Cajun seasoning
  • 1 cup uncooked quinoa
  • 1 quart chicken broth
  • salt
  • pepper
  • 2 cups chopped broccoli florets
  • 2 1/2 cups shredded rotisserie chicken (skin removed)
  • 2 tablespoons fat free Greek yogurt (or sour cream)

What you’ll do:

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
  • Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste.
  • Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes.
  • Add the broccoli and cook, uncovered, until tender, about 5 minutes.
  • Add the chicken and stir to warm through.
  • Season with salt and pepper, if needed.
  • When servings, top with Greek yogurt and more Cajun seasoning, if desired.

Recipe and image from Food Network Magazine.

So what are you waiting for…Get dinner on the table!

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