- 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
