September 18, 2014
Chicken and Quinoa Soup
This hearty and healthy chicken soup comes from QVC’s resident foodie and best-selling cookbook author David Venable. Leftovers can be a great lunch option for you and the kids. Make it when you have some extra time over the weekend. Then, fill a thermos with hot soup before work or school.
Ingredients
- 1½ Tablespoon olive oil
- 1 Cup shredded carrots
- 1 Cup chopped yellow onions
- ¾ Cup thinly sliced celery
- ½ Cup thinly sliced green onions
- 1 14.5-ounce can no-salt-added diced tomatoes, drained
- 1½ Teaspoon dried cilantro
- 1 Teaspoon ground black pepper
- ½ Teaspoon ground cumin
- 10 Cups fat-free, low-sodium chicken broth
- ¾ Cup quinoa
- 1 rotisserie chicken, skin and bones removed, shredded
Directions
Heat the olive oil in a large stockpot over medium heat. Add the carrots, onions, celery, green onions, and tomatoes and cook for 4 minutes. Stir in the cilantro, pepper, and cumin and cook for 2 more minutes.
Pour in the chicken stock, add the quinoa, and cook for 15 minutes. Add the shredded chicken and cook for 5 more minutes. Serve hot.
Nutritional Facts
Servings6
Calories Per Serving538
Total Fat30g47%
Sugar5gN/A
Saturated8g40%
Cholesterol115mg38%
Protein41g82%
Carbs27g9%
Vitamin A255µg28%
Vitamin B120.9µg14.6%
Vitamin B60.8mg41.6%
Vitamin C16mg27%
Vitamin D0.3µg0.1%
Vitamin E2mg11%
Vitamin K31µg39%
Calcium93mg9%
Fiber4g17%
Folate (food)73µgN/A
Folate equivalent (total)73µg18%
Iron4mg22%
Magnesium93mg23%
Monounsaturated14gN/A
Niacin (B3)17mg85%
Phosphorus477mg68%
Polyunsaturated7gN/A
Potassium1054mg30%
Riboflavin (B2)0.4mg26.1%
Sodium334mg14%
Thiamin (B1)0.6mg39.8%
Trans0.1gN/A
Zinc3mg22%
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