1 lb boneless chicken breasts
1 cup quinoa, rinsed
2 carrots, diced
1 celery stalk, diced
1 onion, diced
4 cups chicken broth
1 tsp garlic powder
Salt and pepper to taste
Prepare the Ingredients: Start by rinsing the quinoa under cold water. Dice the chicken and vegetables as directed above.
Sauté the Vegetables: In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté them for about 5 minutes until they start to soften.
Add Chicken: Add the diced chicken breasts to the pot. Cook until lightly browned on all sides, about 5-7 minutes.
Combine Ingredients: Stir in the rinsed quinoa, garlic powder, and broth. Season with salt and pepper. Bring everything to a boil.
Simmer: Reduce heat to low, cover, and let it simmer for about 20 minutes, or until the quinoa and chicken are cooked through.
Taste and Adjust: Adjust seasoning if necessary. Add optional ingredients for extra flavor.
Serve: Ladle the soup into bowls while it’s hot. Garnish with fresh parsley or cilantro if desired.
Storage: Store leftovers in an airtight container in the fridge for up to three days or freeze for future use.
