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Chicken Quinoa Soup


"Quinoa is a tasty, protein-filled grain that makes a great addition to chicken soup! Add some carrots, celery, spinach, onions and bell peppers for amazing color and flavor. My husband loves this with multigrain crackers, but I think it's great as-is!"
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1 h 33 m servings 229 cals
Original recipe yields 8 servings

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  1. Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
  3. Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
  4. Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
  5. Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.

Nutrition Facts

Per Serving: 229 calories; 4.6 g fat; 26.6 g carbohydrates; 19.1 g protein; 42 mg cholesterol; 1050 mg sodium. Full nutrition

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This was a nice soup... very healthy.I didnt have the full amount of chicken, but enjoyed this anyway. I don't feel it really needed the cornstarch at the end... my soup was already thick enoug...