Name: Chicken Quinoa Soup
Prep time: 40 min
Cook time: 53 min
Total time: 93 min
Yield: 8 servings
Ingredients: 3 cups water; 1 cup quinoa; 2 teaspoons olive oil, divided; 5 skinless, boneless chicken breasts, cubed; salt and ground black pepper to taste; 1 yellow onion, chopped; 1 cup chopped carrots; 1 cup chopped celery; 0.5 cup chopped red bell pepper; 0.5 cup chopped yellow bell pepper; 2 tablespoons chopped garlic; 8 cups chicken broth; 2 cups chopped spinach leaves; 0.5 teaspoon dried marjoram; 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.5 teaspoon crushed bay leaf; 0.33333334326744 cup cornstarch; 0.25 cup cold water

Ingredients

Instructions

Step 1

Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Step 2

Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
Step 3

Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
Step 4

Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
Step 5

Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.

Enjoy your meal!