Soup season is here! This one pot meal is a great healthy dinner option for the entire family. This soup is packed full of veggies and protein. It can easily be made vegetarian by excluding the chicken.
I used my favorite vegetables: onions, carrots, celery, squash, cauliflower and spinach however, you can add whatever you prefer! This is a great recipe to make ahead of time and enjoy during the week OR freeze.
1 lb boneless skinless chicken breast
1 cup of quinoa
1 onion chopped
2 cups carrots sliced
2 cups celery sliced
1 zucchini diced
1 head of cauliflower chopped
5 garlic cloves minced
2 Tablespoons of olive oil
8 cups of chicken broth
5 sprigs of fresh thyme
3 bay leaves
1 teaspoon of dried basil
1 teaspoon sea salt
1. Place onions, garlic and olive oil into a large dutch oven (or sauce pan). Sauté on medium heat for 5 minutes.
2. Add celery, carrots, zucchini, cauliflower, thyme, bay leaves, basil, salt and cook until slightly soft. About 7 minutes.
3. Pour in chicken broth and quinoa. Stir until evenly mixed. Turn up head and bring to a boil.
4. Turn down to low heat and simmer. Place chicken into soup mixture. Cook about 10-15 minutes until chicken is fully cooked – depends on the thickness as well as the quinoa.
5. Remove chicken breasts from soup and shred/cut and place back into the dutch oven.
6. Add spinach. Mix into soup. Place the top on the dutch oven. Wait 3ish minutes until spinach is wilted.
7. Remove thyme springs and bay leaves. Serve into individual bowls and enjoy!