Chicken and Vegetable Soup with Quinoa and Rice and Noodles

This Chicken and Vegetable Soup features a delightful blend of tender chicken, vibrant vegetables, wholesome quinoa, rice, and noodles, creating a comforting and nutritious meal. Perfect for a cozy supper, this dish is both hearty and satisfying.

Ingredients

• Chicken breast - 200 grams, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Zucchini - 1 small, diced
• Onion - 1/2 medium, chopped
• Garlic - 2 cloves, minced
• Quinoa - 1/4 cup (50 grams), rinsed
• Rice - 1/4 cup (50 grams), rinsed
• Egg noodles - 1/2 cup (50 grams)
• Chicken broth - 4 cups (1 liter)
• Olive oil - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sauté until translucent, about 3-4 minutes.
2. Add the diced chicken breast to the pot and cook until browned, about 5-7 minutes.
3. Stir in the diced carrot, celery, and zucchini. Cook for another 3-4 minutes until the vegetables start to soften.
4. Add the rinsed quinoa, rice, chicken broth, salt, black pepper, and paprika to the pot. Bring to a boil.
5. Once boiling, reduce the heat to low and cover the pot. Simmer for 15 minutes.
6. After 15 minutes, add the egg noodles and simmer for an additional 5-7 minutes, or until noodles are cooked and the quinoa is fluffy.
7. Stir in the lemon juice and chopped parsley just before serving.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 1 L

Health Benefits

• High in protein, promoting muscle repair and growth.
• Rich in vitamins and minerals from the vegetables, supporting overall health.

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