Chicken Vegetable With Quinoa Soup
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
Dietary Fiber 4.8g
Sugars 9.7g
Protein 20.3g