Chicken Quinoa Vegetable Soup

Ingredients: Makes 8 servings

2 teaspoons canola oil
3 ounces chopped celery
8 ounces chopped onions
6 ounces chopped carrots
1 1/2 teaspoons chopped garlic
2 teaspoons chopped fresh thyme
1 quart chicken broth
12 ounces chicken breast, cut into 3/4-inch cubes
3 ounces dry quinoa
2 ounces chopped kale
2 teaspoons lemon juice
3/4 teaspoons salt
1/4 teaspoon black pepper

Directions:

  1. In a soup pot, heat oil over medium heat. Add celery, onions, and carrots and sweat until translucent. Stir in garlic and thyme. Cook until fragrant.
  2. Add chicken broth and bring to simmer. Stir in cubed chicken and cook until chicken is cooked through.
  3. Stir in quinoa and kale. Cook just until quinoa is tender, about 7 minutes.
  4. Remove soup from heat. Stir in lemon juice, salt, and pepper and serve.

Serving Size:
One serving: 1 cup 

Nutritional Information:
Nutrition Info (per serving): 130 calories, 3 g fat, 0.5 g saturated fat, 320 mg sodium, 13 g carbohydrates, 2 g sugar, 2 g fiber, 12 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group 

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