Chicken Carrot Quinoa Soup
- 10 min
- 25 min
Submitted by Barbara Day, M.S., R.D.
- 2 tsp olive or canola oil
- 2 garlic cloves, minced or ½ tsp minced garlic
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 pound raw chicken breast tenders or thighs*
- 1 cup fresh sliced mushrooms
- 1 cup chopped celery
- 4 cups fat free low sodium chicken broth
- 1 cup water
- ¾ cup uncooked quinoa
- 3 sprigs of thyme or 1 tbsp
- Salt & pepper to taste
Here’s an easy soup to make with your turkey leftovers. It’s high in protein and taste as well. You can use shredded cheese and or sour cream to jazz it up or sprinkle some hot sauce to add a touch of heat.
Nutritional Information Per Serving: 363 calories, 42 grams protein, 9 grams of fat, 28 grams of CHO, 4 grams dietary fiber, 581 mg sodium.
Heat oil in a pot. Cook onion and carrots until tender about 6 minutes. Add chicken, mushrooms, celery and garlic to onions and carrots. Cook for about 5 minutes. Add chicken broth, water, uncooked quinoa, thyme and salt & pepper to taste. Boil & then reduce heat and simmer about 15 minutes until quinoa is tender. Top with shredded cheese, sour cream or hot sauce (optional).
*Can use 1 pound of cooked turkey or cooked chicken
1 medium onion
2 medium carrots
1 pound raw chicken breast tenders or thighs
2 garlic cloves
fat free low sodium chicken broth