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Chicken, Veggie and Quinoa Soup (03.25.15)

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  • 2 tablespoons canola oil
  • 2 cups onions, chopped
  • 2 large carrots, chopped
  • 2 celery stalk, chopped
  • 1 cup mushrooms, sliced
  • 3 garlic cloves, diced
  • 1 lb. boneless, skinless chicken breast, cooked, shredded
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 3/4 cup quinoa
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup parsley, chopped
  • 3 green onions, chopped
  • No Salt Seasoning and Pepper, to taste

In a Dutch oven or large soup pot, bring the oil up to medium-high heat. Saute the onions, carrots, celery, mushrooms and garlic with no salt seasoning and pepper for 4-5 minutes until slightly softened. Add the broth, water, quinoa, thyme, basil, oregano, red pepper flakes and pepper, to taste. Bring to a boil, then reduce to a simmer for 10 minutes. Add chicken; cook another 5-6 minutes.

For each serving, garnish with some of the parsley and green onions.

Sponsor: Intermountain Medical Center Heart Institute