Chicken Quinoa Soup

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It is officially fall here. Leaves are changing and leaves are falling. I have a love hate relationship with fall. Fall means chili and layering and pretty colors and perfect temperatures. But it also means winter is right around the corner. sigh. 

Speaking of Chili…FFF’s Black Bean and Quinoa Chili was featured a couple times the past few days…

Today’s recipe is classic, simple, and delicious (and Blake approved!).

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 Not much work has to go into this recipe…or ingredients. I love how hearty it is. Plus- it’s gluten free and there’s quinoa in it. #winning

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This recipe is one of those…that I thought of in the shower. I swear I think of the greatest ideas either in the shower or on a run. TMI? 

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Recipe

Chicken Quinoa Soup

  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 45 minutes

Ingredients

  • -1 cup quinoa, uncooked
  • -3 large chicken breasts, thawed
  • -7 cups chicken stock
  • -5 large carrots, sliced
  • -5 celery sticks, sliced
  • -1 teaspoon parsley
  • -2 teaspoons minced garlic
  • -1 teaspoon salt
  • -1 teaspoon pepper
  • -2 teaspoons seasoning salt
  • -1 bay leaf
  • -sliced green onion or garnish

Instructions

  1. Place all ingredients in a large crock pot. Cook on high for about 3 hours.
  2. Then, remove chicken breast and shred using a fork. Place shredded chicken breasts back in pot and let cook for another 30 minutes.
Recipe

Chicken Quinoa Soup

    Author: Lee Hersh

    Ingredients

    • -1 cup quinoa
    • -3 large chicken breasts, thawed
    • -7 cups chicken stock
    • -5 large carrots, sliced
    • -5 celery sticks, sliced
    • -1 teaspoon parsley
    • -2 teaspoons minced garlic
    • -1 teaspoon salt
    • -1 teaspoon pepper
    • -2 teaspoons seasoning salt
    • -1 bay leaf
    • -sliced green onion or garnish

    Instructions

    1. 1. Place all ingredients in a large crock pot. Cook on high for about 3 hours.
    2. 2. Then, remove chicken breast and shred using a fork. Place shredded chicken breasts back in pot and let cook for another 30 minutes.

    Nutrition

    • Calories: 958
    • Sugar: 26
    • Sodium: 2737
    • Fat: 21
    • Saturated Fat: 5
    • Unsaturated Fat: 14
    • Trans Fat: 0
    • Carbohydrates: 114
    • Protein: 78
    • Cholesterol: 135

    I bet you know what I had for lunch every single day last week :)

    I threw some avocado on top.

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    My one-pot archives are growing! Check em out below!

    What are your thoughts on fall?

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