Tuesday, June 4, 2013
Chicken and Quinoa Soup
1/2 yellow onion, chopped
2-3 carrots, peeled and chopped
1 celery stalk, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 lb. cooked shredded or diced chicken
1/2 tsp. dried basil (don't ask me why I didn't use fresh, I have it in abundance)
1/2 tsp. dried oregano
1/4 tsp. dried parsley (I would have used fresh if I would have had it)
2 Bay leaves (make sure you fish these out before eating)
49.5 oz chicken broth (use your favorite, whether its homemade or store bought)
3/4 cup uncooked quinoa, rinsed very well
Heat the olive oil in a big soup pot. Add all the chopped veggies (make sure they are all the same size) and cook a 2-3 minutes until they are almost tender. Add the chicken and spices, along with salt and pepper to taste. Cook on medium-high for 2-3 minutes more to let the flavors start to come together. Add the chicken broth. Bring to a boil and then turn it to low and let simmer. The longer you let it simmer the more the flavors will develop in the broth. Add rinsed quinoa the last 15-20 minutes of cooking. Pull out the bay leaves and adjust seasonings if needed. *At this point if you don't like the look or taste of all the dried herbs floating on top you can skim them off and either add some fresh herbs or leave it be*
**Randi's Side Notes**
~ I personally was to hungry to let my soup simmer for to long so I believe I only simmered mine for about 15 minutes before I added the quinoa to it.
~ I will definitely use fresh herbs next time, although the dried work just fine. I just love fresh herbs.
~ You could do so much with this simple base recipe. Add beans, lentils, zucchini, corn, etc. The possibilities are endless!