Name: Chicken and Quinoa Soup
Yield: 6
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

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.