Description
This Soup recipe is super easy to make and is great for weeknight meals.
Ingredients
- 8 oz COOKED skinless chicken breast cooked on a grill then cubed
- 1 Tbsp olive oil (Affiliate Link)
- 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
- Coat the chicken breast with salt, pepper, and a little olive oil (Affiliate Link) Cook skinless chicken breast on the grill for 20 minutes. Turnover at 10 minutes. Set aside for 5 minutes and then cube into bite-size pieces. Set aside.
- In a large 7 quart dutch oven (Affiliate Link), heat olive oil (Affiliate Link). Then add the shallots for 3 minutes. Then add garlic. Allow a few minutes more.
- 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.
- Serve warm or let cool and refrigerate for dinner the next day. When serving, add sliced scallions for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 168.57 kcal
- Sugar: 3.39 g
- Sodium: 384.4 mg
- Fat: 4.84 g
- Saturated Fat: 0.95 g
- Trans Fat: 0.0 g
- Carbohydrates: 18.32 g
- Fiber: 2.96 g
- Protein: 14.49 g
- Cholesterol: 20.7 mg