Chicken Quinoa Soup
Recipe information
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Cooking:
40 min.
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Servings per container:
8
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Source:

Ingredients for - Chicken Quinoa Soup

1. Water - 3 cups
2. Quinoa - 1 cup
3. Olive oil, divided - 2 teaspoons
4. Skinless, boneless chicken breasts, cubed - 5
5. Salt and ground black pepper to taste - 5
6. Yellow onion, chopped - 1
7. Chopped carrots - 1 cup
8. Chopped celery - 1 cup
9. Chopped red bell pepper - ½ cup
10. Chopped yellow bell pepper - ½ cup
11. Chopped garlic - 2 tablespoons
12. Chicken broth - 8 cups
13. Chopped spinach leaves - 2 cups
14. Dried marjoram - ½ teaspoon
15. Dried oregano - ½ teaspoon
16. Dried basil - ½ teaspoon
17. Crushed bay leaf - ½ teaspoon
18. Cornstarch - ⅓ cup
19. Cold water - ¼ cup

How to cook deliciously - Chicken Quinoa Soup

1. Stage

Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

2. Stage

Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.

3. Stage

Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.

4. Stage

Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.

5. Stage

Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.