This dish is perfect for a cold day! It provides a great source of protein and fiber. In addition, it includes a variety of vegetables which are rich in vitamins and nutrients.
Ingredients
Onion
- 2 small or 1 large
Carrots
- 2 large
Celery
- 3 large celery stalks
Garlic
- 3 cloves
Oil
- 2 Tablespoons Olive Oil
Bay-Leaves
- 2 large
Basil
- 2 teaspoons
Thyme
- 2 teaspoons
Broth
- 8 cups (2 Litres) low sodium chicken, vegetable etc.
Chicken
- 1 lbs. boneless, skinless breast or thighs
Quinoa
- 1 cup, dry
Broccoli
- 2 cups
Instructions
Step 1
Dice the onions, carrots and celery and mince the garlic.
Step 2
Add the oil to a large pot over medium-high heat. Add the onions, carrots, celery, garlic, bay leaves, basil, and thyme. Cook, stirring occasionally until vegetables soften, about 5 minutes.
Step 3
Add the broth and bring to a boil.
Step 4
While the broth is heating, dice the chicken into bite sized pieces. Rinse the quinoa in a colander.
Step 5
Once boiling, add the chicken and quinoa, reduce heat so that broth simmers, cover and cook for 15 minutes.
Step 6
While the soup is simmering, cut the broccoli into bite-sized florets. After the soup has simmered for 15 minutes, add the broccoli, cover and continue to simmer for 5 minutes, until the broccoli is just soft.
Step 7
Remove the bay leaves. Divide into 4 equal servings and enjoy!
Notes
If you like spice, try adding some black pepper, red pepper flakes, or siracha to your soup!