2 tablespoons olive oil
1 sweet onion, diced
2 large carrots, sliced diagonally
2 celery ribs, cut in half length wise, and then sliced diagonally
2-3 garlic cloves, minced
1 bay leaf
1½ teaspoons dried thyme
8 cups chicken broth
⅔ cups quinoa, rinsed well
1½ cups shredded/chopped cooked chicken
salt and pepper, to taste

  1. In a large stock, heat the oil over medium heat.
  2. Add the onion, carrots, celery, garlic, the bay leaf, and thyme and cook, stirring occasionally, until the vegetables are just softened, about 5 minutes.
  3. Add the chicken stock and quinoa and bring it to a boil.
  4. Reduce the heat and simmer until the quinoa is cooked, about 15-20 minutes.
  5. Stir in the chicken and allow to cook a few minutes, until the chicken is thoroughly heated.
  6. Remove the bay leaf before serving. Enjoy!

Original Recipes visit: CHICKEN QUINOA SOUP @

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