Chicken Soup With Quinoa

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READY IN: 45mins
Recipe by insulin resistant c

Ingredients Nutrition

  • olive oil
  • 12 onion, diced
  • 6 carrots, thinly sliced
  • 1 garlic clove, finely minced
  • 14 cup uncooked quinoa, rinsed
  • 4 cups chicken stock (recommend Kitchen Basics brand)
  • salt and pepper
  • 12 lb chicken breast tenders, cut in strips
  • 14 ounces petite diced tomatoes, drained


  1. In a large pot set over low heat, cook the onions and carrots in about a tablespoon of olive oil. Cook until tender, about 10 minutes. Stir in the garlic and quinoa, and cook for about a minute. Pour in chicken stock, raise the heat to medium, and simmer for about 15 minutes. Add salt and pepper to achieve the taste you want.
  2. Add in the chicken and simmer on low for about 5 to 10 minutes, until the chicken is cooked through. Stir in the tomatoes, and cook for a minute or two more. Serve.

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