Chicken and Quinoa Soup

Soups & Salads | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1-1/2 Tablespoons olive oil
  • 1/2 cup green onions, thinly sliced
  • 1 cup carrots, shredded
  • 1 cup yellow onions, chopped
  • 3/4 cup celery, thinly sliced
  • 1 (14.5-oz) can no-salt-added diced tomatoes, drained
  • 1 teaspoon ground black pepper
  • 1-1/2 teaspoon dried cilantro
  • 1/2 teaspoon ground cumin
  • 10 cups fat-free, low-sodium chicken broth
  • 3/4 cup quinoa
  • 1 rotisserie chicken, skin and bones removed, shredded into pieces


  • Heat the olive oil in a large stockpot over medium heat. Add the green onions, carrots, onions, celery, and tomatoes and cook for 4 minutes.
  • Stir in the black pepper, dried cilantro, and cumin and cook for 2 more minutes.
  • Pour in the chicken stock, add the quinoa, and cook for 15 minutes.
  • Add the shredded chicken and cook for 5 more minutes.


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