Chicken and Vegetable Soup with Quinoa

This Chicken and Vegetable Soup with Quinoa is a comforting and hearty dish, perfect for any season. Packed with nutritious vegetables and protein-rich quinoa, it offers a wholesome meal that warms the soul.

Ingredients

• Chicken breast - 200 grams, diced
• Quinoa - 1/2 cup (90 grams), rinsed
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon (15 ml)
• Chicken broth - 4 cups (960 ml), low-sodium
• Bay leaf - 1
• Thyme - 1 teaspoon (5 grams), dried
• Salt - 1/2 teaspoon (3 grams), or to taste
• Black pepper - 1/4 teaspoon (1 gram), or to taste
• Parsley - 2 tablespoons (8 grams), chopped for garnish

Steps

1. In a medium pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Stir in the diced chicken breast and cook until lightly browned, about 5 minutes.
4. Add the diced carrot and celery, cooking for an additional 3 minutes.
5. Pour in the chicken broth, then add the rinsed quinoa, bay leaf, thyme, salt, and pepper.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.
7. Remove the bay leaf, taste, and adjust seasoning if necessary.
8. Ladle the soup into bowls and garnish with chopped parsley before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.96 L

Health Benefits

• Rich in protein from chicken and quinoa, supporting muscle health.
• Loaded with vegetables, providing essential vitamins and minerals.

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