Chicken Soup with Vegetables and Quinoa

Chicken Soup with Vegetables and Quinoa

Hearty Chicken Soup with Vegetables and Quinoa

A Deliciously Warm and Nutritious Chicken Soup with Quinoa and Vegetables

• There's nothing quite like a steaming bowl of homemade chicken soup, especially when it is infused with the wholesome goodness of quinoa and a colorful array of vegetables. This heartwarming dish not only warms you from the inside out but also provides a nourishing meal that is perfect for any time of year. Below, I will share my detailed recipe and preparation method for this delightful chicken soup, ensuring that every step is easy to follow and enjoyable.

Ingredients

To create this delicious chicken soup, you will need the following ingredients:

- 1 pound of boneless, skinless chicken breasts or thighs

- 1 cup of quinoa, rinsed thoroughly

- 4 cups of low-sodium chicken broth or stock

- 2 cups of water

- 1 medium onion, chopped

- 2 cloves of garlic, minced

- 2 medium carrots, diced

- 2 stalks of celery, diced

- 1 cup of green beans, trimmed and cut into bite-sized pieces

- 1 cup of corn (fresh, frozen, or canned)

- 1 teaspoon of dried thyme

- 1 teaspoon of dried oregano

- Salt and pepper to taste

- 2 tablespoons of olive oil

- Fresh parsley, chopped (for garnish)

- Optional: a squeeze of lemon juice for brightness

Preparation Steps

1. **Sauté the Aromatics**: Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic, stirring for an additional minute until fragrant.

2. **Add the Vegetables**: Next, incorporate the diced carrots, celery, and green beans into the pot. Cook the mixture for about 5-7 minutes, allowing the vegetables to soften slightly and release their flavors.

3. **Cook the Chicken**: Push the vegetables to the side of the pot and add the chicken breasts or thighs. Sear the chicken for a few minutes on each side until lightly browned. This step enhances the flavor of the chicken and adds depth to the soup.

4. **Combine Ingredients**: Pour in the chicken broth and water, ensuring that the chicken is fully submerged. Stir in the rinsed quinoa, corn, dried thyme, and oregano. Season the mixture with salt and pepper according to your taste preferences.

5. **Simmer the Soup**: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender. During this time, the quinoa will cook and absorb the flavors of the broth.

6. **Shred the Chicken**: Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.

7. **Final Touches**: Taste the soup and adjust the seasoning if necessary. If you like a bit of acidity, a squeeze of fresh lemon juice can elevate the flavors beautifully.

8. **Serve and Garnish**: Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.

Enjoy Your Creation!

• This beautiful warm chicken soup with quinoa and an assortment of vegetables is now ready to be enjoyed. Each spoonful is packed with nutrients, making it not only a comforting meal but also a healthy choice. Whether you are looking to warm up on a chilly day or simply want a nourishing dish to share with family and friends, this recipe is sure to impress. Enjoy the process of cooking and savor the delightful flavors of your homemade soup!

Ingredients: very easy, total time 1h, preparation: 15 min. cooking time: 45 min

• 1 Tbsp olive oil

• 120 g chopped yellow onion/ about 1 large onion

• 3-4 cloves garlic/ minced

• 130 g diced carrots

• 130 g diced celery

• 1 tsp salt

• 1 kg boneless chicken breasts/ or thighs

• 1.5 liters vegetable or chicken broth

• 200 g uncooked quinoa

• 250 g can white beans

• 1 potato/ diced

• 100 g frozen peas

• 150 g frozen corn

• 2 Tbsp balsamic vinegar/ optional

• 2 Tbsp dry spice/Vegeta

• 2 Tbsp fresh parsley

Chicken Soup with Vegetables and Quinoa

Preparation:

1. Take a large pot and put it on medium heat, and add oil.

2. When the oil has warmed up, put in the finely chopped onion and wait for it to turn slightly brown, stirring occasionally for about 2–3 minutes.

3. Then add the carrot, celery, and garlic, and season with salt and pepper.

4. Stir occasionally and cook for up to 7 minutes.

5. Put the chicken thighs in the pot.

6. Sprinkle with 1 teaspoon of salt and dry spice /Vegeta

7. Add the chicken broth and bring to a boil.

8. Then pour in the quinoa, beans, and diced potato.

9. Stir, close the pan, and cook over low heat for about 20 minutes or until the chicken is no longer pink in the middle and soft.

10. When the chicken is cooked, take it out of the pot and place it on a plate to cool a bit.

11. Add peas, corn, and balsamic vinegar to the soup.

12. Let simmer for about 10 minutes.

13. Chop the chicken into pieces or longer, thinner pieces, return to the pot and, if necessary, add dry spices, salt, and pepper.

14. Sprinkle the soup with some fresh primrose leaves.

15. Enjoy as a healthy soup.

16. Serve warm.

Buon appetito!

NOTE:

• If you keep the soup in the refrigerator for 1 or 2 more days, add 1 cup or more of broth because quinoa absorbs liquid, and add spices.

Chicken Soup with Vegetables and Quinoa

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