Chicken-Quinoa Soup

Makes several cold-remedying bowls.

Ingredients:

1 cup quinoa
2 cups chicken broth
2-3 chicken breasts
2 green onions chopped
1 lb frozen leaf spinach
½ lb frozen mixed vegetables
½ cube chicken bullion
4 large fresh garlic cloves crushed
1 pad butter or oil to grease a pan
Dashes of chili powder, sage, and thyme
Fresh ground pepper
1 can chicken soup*
1 can minestrone *

* I buy cans of soup when they’re 50% off and use them as soup base. You can just use more chicken broth and add your own extra veggies, rice, beans or what have you.


Directions:

Prepare quinoa in a microwavable bowl (ie Pyrex) with 1 part quinoa, 2 parts liquid; I used 1 cup quinoa + 2 cups chicken broth. Cook in the microwave for about 20 minutes, stirring every 10 minutes.

While quinoa cooks, grate/crush garlic and prepare chicken by cutting into small chunks.

Sauté chicken in 1/2 of the garlic on medium heat in a pan with butter or oil.

Add soup base and/or stock, the other ½ of the garlic, and vegetables to a large pot on the stove. Add seasonings. Stir and simmer.

Add chicken and quinoa to the mixture.

Add a cup of water to the chicken pan (to get garlic flavor and juices from the chicken) and add to soup.

Let soup simmer for 5-10 minutes.

Enjoy!