Chicken and Quinoa Vegetable Soup (gluten-free and dairy-free)

Summer is my absolute favorite season, but I’ve been secretly waiting for the weather to turn so that I wasn’t the crazy person eating soup in 80+ degree weather. I love soup. I can eat it all year round no problem. I feel like there are so many different creations you can make and I usually feel more full and satisfied after eating soup than I do after a salad. Thats the true winning combo right there though: soup + salad. Anyways, I decided I wanted to make a healthy chicken noodle soup (sans noodles) so I decided to try a chicken and quinoa soup with vegetables and it turned out better than I had hoped. This one will be on repeat for me this fall and winter and probably year round if I’m being honest. This is a one pot soup and so easy to make!

Ingredients:

1 yellow onion, diced

6 garlic cloves, diced

2 tbsp avocado oil or ghee

2 large carrots, chopped into rounds

3 stalks celery, chopped into pieces

2 tsp sea salt

1 1/2 tsp black pepper

8 cups chicken broth

1 lb chicken breast (should be 2 chicken breasts)

2 tbsp chopped rosemary

1/2 cup dry quinoa

Directions:

1) Heat avocado oil or ghee over medium heat. Add in the diced onion and cook for 3 minutes, stirring occasionally.

2) Add in garlic, carrots, and celery and sauté for another 4-5 minutes, stirring occasionally.

3) Add in Sea salt, black pepper, and chicken broth. Bring to a light boil and add in chicken breast, rosemary, and dry quinoa. Let the chicken cook for about 8-10 minutes until cooked through. You can pull out one chicken breast and cut in half to see if its fully cooked.

4) Once cooked through, pull out both chicken breasts and shred the chicken on a cutting board. Put the chicken back in the pot of soup and let the mixture simmer for another 20-30 minutes until the quinoa has fully cooked.

5) Add in more salt, pepper, and garlic to taste and enjoy!

With love,

Ashley