Chicken Vegetable With Quinoa Soup |

Chicken Vegetable With Quinoa Soup

December 8, 2013

Ingredients

9 cups water

4 3-oz. skinless, boneless chicken breasts, sliced

3 medium chopped tomatoes

½ tsp. salt

2 cloves garlic, minced

2 Tbsp. cilantro

1 cup chopped zucchini squash

1 cup sweet potatoes

1 4½-oz. can yellow whole corn kernel, drained

1 cup quinoa, uncooked

Directions

Boil 7 cups of water in a large Dutch oven. Add chicken, tomatoes, salt, garlic and cilantro; cook for 30 minutes or until chicken is cooked through. Gradually add zucchini, sweet potatoes and corn; cook until tender.

Rinse quinoa in a small strainer. In a medium saucepan bring 2 cups of water to a boil. Stir in quinoa, cover and simmer at medium heat for 15 minutes or until water is absorbed. Add 2 Tbsp. of quinoa per soup bowl before serving.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Difficulty: 2

Nutrition Facts

Calories 294

Fat Calories 39

Total Fat 4.3g

Saturated Fat 0.7g

Cholesterol 32.9mg

Sodium 414.5mg

Total Carbohydrate 46.7g