Soup

Chicken, Veggie and Quinoa Soup is for Soup.

Chicken, Veggie and Quinoa Soup takes 30 minutes to prepare.

Chicken, Veggie and Quinoa Soup takes 40 minutes to cook.

Chicken, Veggie and Quinoa Soup makes 14 servings.

The ingredients for Chicken, Veggie and Quinoa Soup are:

2 Chicken breast
2 cans Swanson Low Sodium Chicken Broth
1 1/4 c. Quinoa
1 Turnip, peeled, cubed
1 Onion, peeled, chopped
2 lg cloves garlic
10 baby carrots
1c frozen green beans
1 c frozen peas
1 sm sweet potato, peeled, cubed
1T Parsley
1 Bay Leaf
Salt to taste
Pepper to taste

Here is how you make Chicken, Veggie and Quinoa Soup:

In 7 qt pressure cooker, add chicken, broth, and bay leaf. Cook 30 minutes. Chop vegetables while chicken is cooking and soak Quinoa.Remove chicken and remove bones if you don't use boneless. Also remove bay leaf. Saut? onion, carrot, garlic in 1 T olive oil, then add to pressure cooker. Add sweet potato, turnip, green beans and peas, then add chicken back in. Add spices and water. Process 10 minutes more.Serving Size: Makes 14, 2 c servingsNumber of Servings: 14Recipe submitted by SparkPeople user ININDIANA1.

The nutritional information for Chicken, Veggie and Quinoa Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 101.2

• Total Fat: 1.3 g
• Cholesterol: 4.6 mg
• Sodium: 471.5 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 2.7 g
• Protein: 4.7 g

The dietary needs meet for Chicken, Veggie and Quinoa Soup is Gluten Free