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.



 

    Serves: 4 servings    Total Time:  40 minutes Prep Time: 10 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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!

## Nutrition Information

  Serving Size: 1/4 soup serving Calories: 456 Calories Fat: 9.6g Saturated Fat: 2.6g Carbohydrates: Net Carb: 42g Dietary Fiber: 6.7g Protein: 48g Sodium: 380