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Ginger Chicken Quinoa Soup
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Ginger Chicken Quinoa Soup
Ingredients
Substitution
Note
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 medium carrot, chopped in 3 large chunks
- 1/2 medium white onion (halved - chopped into 2 pieces)
- 2 celery stalks, roughly chopped into 4 pieces
- 3 tablespoons ginger
- 2 teaspoons turmeric
-
1 tablespoon dried thyme (or rosemary)
-
1 tablespoon white pepper
black pepper
- 10 cups low sodium chicken broth
- 2 lbs chicken breast
- 3 cups cooked quinoa
- 2 celery stalks, chopped into small pieces
- 1 large carrot, chopped into small pieces
- 1/2 medium white onion, chopped into pieces
-
2 tablespoons fresh ginger
or add less if you do not want a strong ginger flavor
Steps
Step 1
Set a large pot or Dutch oven on medium-high heat. Once hot, add oil, the large pieces of veggies, garlic, and spices to make the stock. Saute the veggies in the spices for 3 minutes until fragrant.
Add the broth. Reduce the heat to low-medium, cover, and simmer for at least 30 minutes.
Pro tip: Heat the broth in the microwave or a pot before adding it. This will keep the cooking constant, resulting in even cooking.
Step 2
After cooking, the chicken should be tender and easy to shred with a fork. Remove the chicken from the pot and place it in a bowl. Shred the chicken using forks, tearing the skin into pieces.
Step 3
While the chicken is removed, use an immersion blender to blend the veggies left in the stock to create a smooth soup stock. Alternatively, blend the veggies in a blender with some stock until smooth. Then, add the liquid back to the pot.
Step 4
Add the chicken and the remaining “soup” ingredients. Stir, cover, and cook for an additional 10 minutes.
Step 5
garnish with fresh lemon and enjoy!
This will last in the fridge for 7 – 9 days. Or freeze the soup, BUT wait for it to cool down some before storing it in an airtight container. The heat will vacuum shut the lid, and it will be difficult to open.
Want more Chicken recipes?
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Ginger Chicken Quinoa Soup
Kevin Curry
INGREDIENTS
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 medium carrot, chopped in 3 large chunks
- 1/2 medium white onion (halved - chopped into 2 pieces)
- 2 celery stalks, roughly chopped into 4 pieces
- 3 tablespoons ginger
- 2 teaspoons turmeric
-
1 tablespoon dried thyme (or rosemary)
-
1 tablespoon white pepper
- black pepper
- 10 cups low sodium chicken broth
- 2 lbs chicken breast
- 3 cups cooked quinoa
- 2 celery stalks, chopped into small pieces
- 1 large carrot, chopped into small pieces
- 1/2 medium white onion, chopped into pieces
-
2 tablespoons fresh ginger
- or add less if you do not want a strong ginger flavor
INSTRUCTIONS
-
Set a large pot or Dutch oven on medium-high heat. Once hot, add oil, the large pieces of veggies, garlic, and spices to make the stock. Saute the veggies in the spices for 3 minutes until fragrant.
Add the broth. Reduce the heat to low-medium, cover, and simmer for at least 30 minutes.
Pro tip: Heat the broth in the microwave or a pot before adding it. This will keep the cooking constant, resulting in even cooking.
-
After cooking, the chicken should be tender and easy to shred with a fork. Remove the chicken from the pot and place it in a bowl. Shred the chicken using forks, tearing the skin into pieces.
-
While the chicken is removed, use an immersion blender to blend the veggies left in the stock to create a smooth soup stock. Alternatively, blend the veggies in a blender with some stock until smooth. Then, add the liquid back to the pot.
-
Add the chicken and the remaining “soup” ingredients. Stir, cover, and cook for an additional 10 minutes.
-
garnish with fresh lemon and enjoy!
This will last in the fridge for 7 – 9 days. Or freeze the soup, BUT wait for it to cool down some before storing it in an airtight container. The heat will vacuum shut the lid, and it will be difficult to open.
Nutrition per serving
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