Since I’m going out of town tomorrow, I wanted to use up ingredients that I already had in my fridge. Last night I made a quick pot of quinoa chicken vegetable soup, inspired by this produce-filled soup.
First, prepare chicken and quinoa.
Chicken: bake olive oil-drizzled chicken tenderloins or breasts at 350 until cooked through (about 15 minutes). When it has cooled enough, cut into bite-sized pieces.
Quinoa: prepare according to instructions (usually 2 parts water to 1 part quinoa; bring to boil; simmer on low for 10-15 minutes or until water is absorbed)
All the rest: Like the other soup, saute chopped celery, carrots, and onion for a few minutes in a skillet then combine in a pot with: 4 cups of broth, a peeled and chopped potato, a pinch of salt and pepper, and dashes of crushed red pepper, dried parsley, and cumin. Simmer on low for 15-20 minutes (my test for doneness is when the celery is soft). Toss in spinach (I used frozen), chard leaves, chicken, and quinoa, and simmer for an additional 3 minutes.
The vegetables add color and nutrients, the chicken adds protein, and the quinoa adds texture and healthy carbs.