Chicken And Quinoa Soup

2.1 from 74 ratings

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. Click Here to See More Quinoa Recipes

Servings

servings

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 cup 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.