1 tablespoon olive oil
2 cups sliced carrots
2 cups sliced celery
1/2 cup chopped onion
12 cups low sodium chicken broth
1 lb chopped boneless skinless chicken breast (raw or cooked)
1/2 cup quinoa, rinsed
3-6 tablespoons lemon juice (depends on your taste preference)
1/2 teaspoon ground black pepper
4 cups chopped fresh baby spinach and/or kale
In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes.
Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
Add spinach and/or kale and cook until tender.
*NOTE, I say spinach and/or kale because I use whatever I have in my refrigerator. Sometimes I only have one and sometimes I mix them! Both are delicious in this soup.
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