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Chicken and Quinoa Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 25 min
  • 45 min
  • $$
Gatheredtable
adapted fromFood Network

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, sliced
  • 3 stalks celery, chopped
  • 2 cups roughly chopped carrots
  • 1 teaspoon Italian seasoning, plus more for topping
  • 1 cup quinoa
  • 1 quart chicken broth
  • sea salt and freshly ground pepper
  • 2 cups chopped broccoli florets
  • 2 1/2 cups shredded rotisserie chicken

Directions

Prep: 1. Chop/slice: onion, celery, carrots, broccoli. 2. Shred rotisserie chicken. Make: 1. Heat olive oil in a large soup pot over medium-high heat. 2. Add onion, celery, carrots and Italian seasoning; cook, stirring occasionally, until vegetables are slightly soft, about 4 minutes. 3. Add quinoa, chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. 4. Partially cover, bring to a simmer, then reduce heat to medium and cook until quinoa starts to soften, about 12 minutes. 5. Add broccoli and cook, uncovered, until just tender, about 5 minutes. 6. Add the chicken and stir to warm through. Season with salt and pepper.

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The ultimate meal planner

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