Vegetable Chicken Quinoa Soup

October 19, 2013

This is healthy delicious soup is loaded with veggies! This recipe is easy to adapt to your own tastes, leave out some veggies, add more of others. Do whatever you know your family will like, but it is tasty as is. This is also one that is easy to make vegetarian, just leave out the chicken and switch to vegetable broth. It’s also gluten free. (As long as the chicken broth you use is one that is known to be GF.)

2 Tablespoons extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 small zucchini, quartered and sliced
1 yellow squash, quartered and sliced
1 1/2 cups fresh green beans, trimmed and cut into 3/4 inch pieces
1 lb boneless, skinless chicken breast
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 (15 oz) can petite diced tomatoes
8 cups low-sodium chicken broth
1 teaspoon dried thyme
2 Tablespoons fresh basil, chopped
3/4 cup frozen corn
3/4 cup uncooked quinoa, rinsed
salt and pepper, to taste

1. Heat the olive oil in large stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini,...
See the full directions on my site

Nutritions

Calories
381

Sodium
1687mg
70% DV

Fat
16g
25% DV

Protein
11g
22% DV

Carbs
26g
9% DV

Fiber
7g
30% DV