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Veggie Soup

Updated: Feb 29

  • Quinoa chicken soup with vegetables in a pot is a superb healthy dinner full of vegetables. On the pile you have all the necessary proteins and vitamins from vegetables that give a fantastic taste, you can consume it for dinner and for lunch. How you prefer. Follow recipe.

Ingredients: cup 240 ml, simple, total time: 60 min.
  • 1 Tbsp olive oil

  • 2 cups chopped yellow onion/ about 1 large onion

  • 3–4 cloves of garlic /finely chopped

  • 2 cups diced carrots

  • 2 cups diced celery

  • 1.5 tsp salt divided

  • 500 g boneless chicken breasts/ or thighs

  • 1/2 Tbsp Italian seasoning

  • 1400 ml/ low sodium vegetable/ or chicken broth

  • 1 cup uncooked quinoa

  • 460 g can white beans

  • 150 g frozen peas

  • 150 g frozen corn

  • 2 Tbsp balsamic vinegar

  • fresh primrose leafs for sprinkle/ finely chopped

Preparation:
  1. Heat a deep pot over medium heat and add oil.

  2. When is heated, add the onion and cook until softened and browned at the edges, about 2 minutes.

  3. Add carrot, celery, and garlic.

  4. Season with a little salt and pepper to taste.

  5. Cook, stirring occasionally, for 5 minutes.

  6. Then add the chicken thighs to the pot.

  7. Sprinkle over 1 teaspoon of salt and Italian spices.

  8. Pour the soup and bring to a boil.

  9. Add quinoa and beans.

  10. Stir, cover the pan and cook over low heat for 20 minutes or until the chicken is no longer pink in the middle.

  11. When cooked, use a fork to remove the chicken from the pot and place on a plate to cool slightly.

  12. Stir in peas, corn and balsamic vinegar into the soup.

  13. Let it cook for about 5 minutes.

  14. When the chicken has cooled enough, carefully cut or cut into bite-sized pieces.

  15. Add back to the pot.

  16. Taste the soup, and if necessary, season with salt and pepper.

  17. Serve warm, sprinkle with fresh primrose leafs.

NOTE: Allow the leftovers to cool completely before storing them in the refrigerator for up to 3 days.

Buon appetito!

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