Chicken and Quinoa Soup
September 18, 2014
Chicken and Quinoa Soup
QVC
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.
6
Servings
538
Calories Per Serving
Deliver Ingredients
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
Total Fat
30g
47%
Sugar
5g
N/A
Saturated Fat
8g
40%
Cholesterol
115mg
38%
Protein
41g
82%
Carbs
27g
9%
Vitamin A
255µg
28%
Vitamin B12
0.9µg
14.6%
Vitamin B6
0.8mg
41.6%
Vitamin C
16mg
27%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
11%
Vitamin K
31µg
39%
Calcium
93mg
9%
Fiber
4g
17%
Folate (food)
73µg
N/A
Folate equivalent (total)
73µg
18%
Iron
4mg
22%
Magnesium
93mg
23%
Monounsaturated
14g
N/A
Niacin (B3)
17mg
85%
Phosphorus
477mg
68%
Polyunsaturated
7g
N/A
Potassium
1054mg
30%
Riboflavin (B2)
0.4mg
26.1%
Sodium
334mg
14%
Thiamin (B1)
0.6mg
39.8%
Trans
0.1g
N/A
Zinc
3mg
22%