Earlier this week, I Stumbled Upon Martha Stewart’s Chicken Barley Soup. It inspired me to make my own version with a twist. So I came up with a chicken quinoa spinach soup. I simplfied some of it (boneless chicken breasts v. whole chicken ), fibered it up with some whole grains and spinach. Don’t be scared of the quinoa, you can find it at any large grocery store. If it’s too intimidating, substitute rice or barley.
Enjoy this soup, it’s perfect for the beginning of fall (and great for any friends that are stricken with the flu!). It makes a large batch, so freeze some for later!
Chicken Quinoa Spinach Soup
- 1 tablespoon extra-virgin olive oil
- 1 8-oz. bag of baby carrots, sliced (or 4 whole carrots, diced small)
- 6 celery stalks, diced small
- 1 medium purple onion, diced small
- 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 tsp. chicken seasoning
- 1 tsp. coarse sea salt
- 1 tsp. ground pepper
- 1/2 tsp. garlic powder
- 1 cup quinoa
- 4 cups low-sodium chicken broth
- 2 cups water
- 5-6 oz. baby spinach, washed and torn
- In a large stock pot, heat olive oil over medium-high heat. Add carrots, celery and onion; cook until tender, about 8 minutes.
- Rub chicken with chicken seasoning. Place chicken in saucepan.
- Add quinoa, salt, pepper, garlic powder, and quinoa (roasting it in the pan will release a nutty flavor). Cook until chicken is opaque, about six minutes, stirring frequently..
- Add broth and water, bring to a boil. Cover and simmer until quinoa is tender. Around twenty minutes (but the longer the better).
- Add spinach and cook until wilted, around five minutes. Add more salt or pepper to taste. Store cooled soup in an airtight container up to four days in the refridgerator or 3 months in the freezer.