Most Popular Menu Chicken Quinoa Soup

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Chicken Quinoa Soup

"Quinoa is a delectable, protein-crammed grain that makes a splendid addition to chook soup! Add some carrots, celery, spinach, onions and bell peppers for first rate coloration and flavor. My husband loves this with multigrain crackers, but I assume it's top notch as-is!"

Ingredients :

three cups water
1 cup quinoa
2 teaspoons olive oil, divided
five skinless, boneless chook breasts, cubed
salt and floor black pepper to taste
1 yellow onion, chopped
1 cup chopped carrots
1 cup chopped celery
half cup chopped crimson bell pepper
1/2 cup chopped yellow bell pepper
2 tablespoons chopped garlic
eight cups bird broth
2 cups chopped spinach leaves
half teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
half of teaspoon overwhelmed bay leaf
1/three cup cornstarch
1/four cup bloodless water

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H33M

Bring three cups water and quinoa to a boil in a saucepan. Reduce warmness to medium-low, cowl, and simmer until quinoa is smooth, 15 to twenty mins.
Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until hen is now not purple in the middle, about five minutes. Transfer hen to a plate.
Heat ultimate 1 teaspoon olive oil within the Dutch oven over medium heat. Add onion, carrots, celery, crimson bell pepper, yellow bell pepper, and garlic; cook dinner and stir till gentle, about 10 minutes.
Pour fowl broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer till flavors integrate, approximately 10 mins. Stir in cooked quinoa. Return chicken to the Dutch oven; cook dinner till heated through, about 2 minutes.
Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; prepare dinner, stirring occasionally, till soup thickens, about 1 minute.

Notes :

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