2 c. (at least) shredded or chopped cooked chicken
salt and pepper, to taste
In a large stock, heat the oil over medium heat.
Add the onion, carrots, celery, garlic, the bay leaf, and
thyme and cook, stirring occasionally, until the vegetables
are just softened, about 5 minutes.
Add the chicken stock and quinoa and bring it to a boil.
Reduce the heat and simmer until the quinoa is cooked,
about 15-20 minutes.
Stir in the chicken and allow to cook a few minutes, until the
chicken is thoroughly heated.
Remove the bay leaf before serving. Enjoy!
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