Photo: Chicken and Quinoa Soup Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, sliced
- 3 stalks celery, chopped
- 2 cups roughly chopped carrots
- 1 teaspoon Cajun seasoning, plus more for topping
- 1 cup quinoa
- 1 quart fat-free low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 2 cups chopped broccoli florets
- 2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
- 2 tablespoons low-fat sour cream
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.
Per Serving: Calories: 436; Total Fat: 11 grams; Saturated Fat: 2 grams; Protein: 43 grams; Total carbohydrates: 45 grams; Sugar: grams; Fiber: 6 grams; Cholesterol: 88 milligrams; Sodium: 1441 milligrams
Photograph by Christopher Testani
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By cplynch
on March 13, 2013
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I decided to try this since my friend got a bag of quinoa to try. It's a hit!!! Kids, husband, and friend loved it. I improvised and used chicken breast I seasoned and cooked myself with salt, pepper, and Cajun seasoning only. The sour cream and Cajun seasoning at the end was surprisingly good. I thought this recipe would be enough to last us for 2 nights but we ate so much that we only have enough for 2 or 3 people for lunch the next day. Definitely try this one!
By benpeacock
Little Rock, AR
on February 03, 2013
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This is pretty dang tasty. It is also the first time I've successfully used quinoa. I let them toast up a bit before adding the chicken broth. Just a few minutes. Like another reviewer, I didn't want to use rotisserie chicken, so I just salt and peppered two breasts and baked them for 20-25 min at 350. Gave them a rough chop and added to the pot at the end. I think a bit more Cajun would be ok. Probably will season the chicken with it next time. The sour cream is a really nice touch. Don't go without it.
By aguindon
on January 28, 2013
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This soup was very good. I have four kids and they all enjoyed it. The sour cream was perfect to balance the heat. I also had to add a little water to keep it more soup like.
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