I have made this exactly three times in less than one week. So much flavor and so incredibly easy. The longer you cook it the more a chili-consistency it will have. My guys tend to prefer a chili like soup over brothy soup so that’s my trick with getting them to eat all those veggies. đŸ˜‰
Also, I use sea salt for more flavor and none of the sodium.
Recipe by Chelsea’s Messy Apron via Pinterest.
Chicken & Veggie Quinoa Soup
Print recipeIngredients
- 3/4lb Boneless Skinless Chicken Breast ()
- 1 cup Yellow Onion, chopped ()
- 1 cup Celery, chopped ()
- 1 cup Carrots, diced ()
- 1 1/2 teaspoon Garlic, minced ()
- 3/4 cups Uncooked Quinoa ()
- 1 can Fire-Roasted Diced Tomatoes (14.5 ounces) ()
- 6 cups Chicken Broth ()
- 1/4 teaspoon Red Pepper Flakes ()
- 1/2-1 teaspoon Italian Seasoning ()
- 2 teaspoons Dried Oregano ()
- 1/2-1 tablespoon Dried Basil ()
- Sea Salt, to liking ()
- Parmesan Cheese ()
Note
Directions
| Step 1 | |
| Add all ingredients to slow cooker. (Cooking chicken prior is not necessary.) | |
| Step 2 | |
| Cover and cook on high for 3-5 hours. | |
| Step 3 | |
| Shred the chicken and return it to the crockpot. Add in any additional seasonings to taste. | |
| Step 4 | |
| Top each bowl with freshly shredded Parmesan cheese and enjoy! | |
| Step 5 | |
| NOTE: For a heartier soup, cook longer as the longer the soup cooks the more broth gets absorbed by the quinoa. | |
