Sunday, January 4, 2015

Chicken Quinoa Soup With Onions, Carrots And Celery

The New Year started out a bit cold so I thought I would warm us up with some chicken soup. I pulled some chicken and a quart of homemade chicken stock out of the freezer. While the stock was thawing, I cooked up some Christopher Ranch Chopped garlic and some onion in EVOO. After that was cooked up a bit, I added chopped carrots and then onions.

Once all the veggies were properly cooked, I added the stock, quinoa and chopped chicken.  Seasoning the soup was pretty easy, I just added a nice amount of freshly ground black pepper (from Costco) and some Herbs de Provence.  A few minutes of simmering and I was done.

Adding the quinoa instead of noodles made this more nutritious and higher in fiber than adding noodles. (It also made it gluten free).  But this was still good old-fashioned comfort food that fit in perfectly for a cold winter's night in Michigan.

Delicious, easy, quick and nutritious, it was a great Sunday night supper and it will be wonderful leftovers this week for lunch.


  1. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


  2. Yummy! This soup looks so tasty. Thanks for the recipe. I really love soups and other healthy foods. Since a month, regularly drinking the Green drink every day. It seems quite good and helps me in staying energetic, so now thinking to have it twice a day. This drink is made up of natural ingredients so doesn’t have any side effects.