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Chicken Quinoa Soup

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Quinoa (pronounced keen-wa) is an ancient gluten-free, nutrition-packed seed originally from the Andes Mountains. Hugely popular and now available everywhere, quinoa is known as the 'chameleon' of grains, because it takes on the flavors of the herbs, vegetables, and other spices it's mixed with. Quinoa cooks quickly, in just fifteen minutes. To get this filling dish on the table in less than thirty minutes, pick up a store-bought rotisserie chicken on your way home. This soup is hearty and wonderful."

List of Ingredients

â—¦ 1 ½ tablespoons extra-virgin olive oil
â—¦ ½ cup thinly sliced scallions
â—¦ 1 cup shredded carrots
â—¦ 1 cup chopped yellow onions
â—¦ ¾ cup thinly sliced celery
â—¦ 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 3 tablespoons chopped fresh cilantro
â—¦ ½ teaspoon ground cumin
â—¦ 10 cups low-sodium chicken broth
â—¦ ¾ cup quinoa
â—¦ 1 rotisserie chicken, skin and bones removed, shredded into pieces


Recipe

Heat the olive oil in a Dutch oven over medium heat.

Add the scallions, carrots, onions, celery, and tomatoes and sauté until soft, 4 to 5 minutes. Stir in the pepper, cilantro, and cumin and cook for 2 more minutes.

Pour in the chicken broth, add the quinoa, and cook, uncovered, for 15 minutes. Add the shredded chicken and cook for 5 more minutes before serving.

Makes 6 to 8 servings