Quinoa Chicken Soup

I love chicken soup, especially with egg noodles. But, being gluten free, it’s hard to have it.  So, I came across a recipe on Cooking Light that gave me the idea of cooking soup with Quinoa. I never thought of that before and wanted to try it.  I didn’t care for some of the featured ingredients they added, so I created my own with my family’s favorite ingredients in their favorite soups.  And, of course, instead of noodles, I used quinoa.

Ingredients:

8 oz COOKED skinless chicken breast cooked on a grill then cubed
1 Tbsp olive oil
1/2 cup shallot finely chopped
3 cloves of garlic, minced
1 tsp salt
1/2 tsp black pepper
8 cups of unsalted chicken broth (I used Organic Imagine)
1/2 cup uncooked quinoa (washed and drained)
1 cup frozen string beans (defrosted and cut into 1-inch pieces)
1 16 oz can diced tomatoes
1 cup frozen corn (defrosted)
Fresh Sprigs of Thyme wrapped with twine for easy removal.
1 bunch of scallions (sliced into small pieces) for garnish ***optional

Instructions:

1. Coat the chicken breast with salt, pepper, and a little olive oil Cook skinless chicken breast on the grill for 20 minutes. Turnover the chicken breast at 10 minutes. Set aside for 5 minutes and then cube into bite size pieces. Set aside.

2. In a large 7 quart dutch oven, heat olive oil. Then add the shallots, for 3 minutes. Then add garlic. Allow a few minutes more. 

3. Add broth, quinoa, corn, string beans, diced tomatoes, diced cooked chicken, salt, pepper. Then stir. Then add the Thyme on top. Bring to a boil. Cook for 20 minutes or until quinoa is done.

4. Serve warm or let cool and refrigerate for dinner the next day.  When serving, add sliced scallions for garnish. 

I choose to put it in the fridge for the next day’s dinner. I didn’t need to worry that the noodles would absorb all the broth because there was only quinoa in it. Yay! Here’s the soup.  Yummy, right? The scallions added a refreshing crunch to the warm savory soup.

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I hope you choose to try this soup recipe.  If you do, please come back and leave a rating on the recipe page. I know for me, I will be making this one again real soon.

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