Tuscan Chicken and Quinoa Soup
Recipe By: 
Recipe type: Main, Soup
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
 
I make my own bone broth so the day before I got out my large stock pot, added a whole, free range organic chicken, carrots, celery, onions, garlic, peppercorns and a couple turnips and let it simmer away. Then I just pulled the chicken out for the soup and used some of the stock, easy peasy and much cheaper and healthier than buying the stock.
Ingredients
  • 4 oz butter
  • 1 medium red onion, diced
  • 3 large carrots, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, minced
  • 4-6 cups chicken stock
  • ½ cup quinoa
  • 1 tablespoon dried basil
  • 1 whole cooked and shredded chicken
  • 1-2 large whole tomatoes, diced
  • salt and pepper to taste
  • 1½ cups heavy cream
Preparation Instructions
  1. In a large dutch oven over medium heat, melt the butter.
  2. Once the butter is melted, add the onion, carrots, celery, garlic and basil, cook until the carrots are starting to soften, about 7-8 minutes.
  3. Add the chicken stock and bring to a boil.
  4. Once boiling add the quinoa, stir to combine and then let simmer on low for 15 minutes.
  5. Once the quinoa is cooked, add the shredded chicken, tomatoes, salt, pepper and cream.
  6. Bring back to boil and then you are ready to serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/01/tuscan-chicken-and-quinoa-soup/