Soup

Chicken Veggie Quinoa Soup is for Soup.

Chicken Veggie Quinoa Soup takes 20 minutes to prepare.

Chicken Veggie Quinoa Soup takes 30 minutes to cook.

Chicken Veggie Quinoa Soup makes 8 servings.

The ingredients for Chicken Veggie Quinoa Soup are:

Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv, 5 serving
Boiled Chicken Breast 1, 1 serving
365 Organic Quinoa, 1 cup
Carrots, raw, 2.5 large (7-1/4" to 8-1/2" long)
sweet yellow onion, raw (1 medium onion), .5 serving
Cauliflower, raw, 2 cup
1 large potato
Celery, raw, 4 stalk, large (11"-12" long)
Zucchini, 1 cup, sliced
Squash - Yellow 1 cup
Kale, .5 cup, chopped
2 bay leaves
thyme
rosemary
Pepper

Here is how you make Chicken Veggie Quinoa Soup:

Soften onions in olive oil at bottom of potOnce softened,add two boxes of light or fat free chicken brothadd two bay leaves, rosemary, thyme, and pepper to taste.Place liquid over medium heat.Chop celery, potato, carrots, and cauliflower into bite size pieces, the place in a bowl.dump these veggies into the pot and bring to a boilOnce at a boil add .5-1 Cup of quinoa to the boiling waterBoil for 15 minutesDuring this time cut up zuchinni, squash, and kaleAlso, start boiling the chicken breast in a separate small pot. (water can be used to add to soup later)Once the chicken is boiled (about 10 min) cut the chicken up into small pieces.At the 15 minute mark add the last veggies and chicken to the soup and cook for another 5-10 minutes until the squash is soft.Remember to remove the bay leaves as you are spooning out the bowls.Cooking is now complete, Enjoy!Serving Size:?makes about 8 2-Cup servings

The nutritional information for Chicken Veggie Quinoa Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 171.8

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 348.5 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 5.2 g
• Protein: 9.5 g