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.