Soup

Chicken Soup with Quinoa and Fiesta Vegetables is for Soup.

Chicken Soup with Quinoa and Fiesta Vegetables takes several minutes to prepare.

Chicken Soup with Quinoa and Fiesta Vegetables takes several minutes to cook.

Chicken Soup with Quinoa and Fiesta Vegetables makes 4 servings.

The ingredients for Chicken Soup with Quinoa and Fiesta Vegetables are:

4 cups reduced-sodium chicken stock
1 cup water
1 bay leaf
4 peppercorns
1/2 cup quinoa
1 lb chicken breast
1 10oz package frozen vegetables (I used a fiesta mix with peppers and beans)

Here is how you make Chicken Soup with Quinoa and Fiesta Vegetables:

Bring chicken stock, water, bay leaf and peppercorns to a boil. Remove bay leaf and peppercorns, add chicken. Simmer on low for 15 minutes or until chicken is cooked through (no pink). Remove chicken to a plate and shred once it is cool. Add vegetables to the chicken stock and cook until vegetables are tender. Add shredded chicken and cooked quinoa to the chicken stock and vegetables. Heat until the soup is warmed through (2 minutes or so). Serve.Number of Servings: 4Recipe submitted by SparkPeople user CONALD22.

The nutritional information for Chicken Soup with Quinoa and Fiesta Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 297.6

• Total Fat: 5.8 g
• Cholesterol: 17.5 mg
• Sodium: 389.0 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 5.4 g
• Protein: 17.6 g