Wednesday, September 26, 2012

Hearty Chicken Quinoa Soup

Sometimes, the easiest way to eat healthy foods is to blend them all together in a soup. I've just recently started cooking with quinoa and I'm getting used to it's soft, curly texture. I've found that it cooks very fast (almost as fast as couscous) so it's great to have on hand for last-minute meal preparations. Back to the star of this post, the soup. It's delicious and easy and the perfect way to kickstart your hearty fall cooking.

Hearty Chicken Quinoa Soup
Yield: about 8 servings
Total Time: about 45 minutes


1 onion, chopped
1 cup chopped carrots
4 garlic cloves, minced (or 2 tablespoons pre-minced garlic)
2 Tablespoons olive oil
4 cups chicken broth, divided
1 cup uncooked quinoa
1 bay leaf
2 chicken breasts, cooked and shredded
1 14 oz. can black beans, drained and rinsed
1 14 oz. can diced tomatoes with juices
1 6 oz. can tomato paste
1 Tablespoon oregano
1 teaspoon dried rosemary
Salt and pepper
1/4 cup grated parmesan cheese


In a large pot, heat olive oil over medium heat. Add onions, carrots and garlic to the pot and let simmer for about 5 minutes, until onions and carrot are tender. Add quinoa, 2 cups chicken broth and bay leaf. Bring to a boil and let simmer, covered for 15 minutes, or until quinoa is cooked.

Once quinoa is cooked, add chicken, black beans, diced tomatoes with juices, tomato paste, oregano, rosemary and remaining 2 cups chicken broth. Let simmer about 5 minutes, until all ingredients are heated through and ingredients are melded together. Season to taste with salt and pepper. Stir in parmesan cheese.

Bon Appetit!


miss b said...

This looks like great comfort food now that the temperature is dropping.

Krystal said...

i'm on a healthy eating kick, will def have to try this!