Slowcooker Chicken Quinoa Veggie Soup | Ashlee Proffitt

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. 😉

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

Ingredients

  • 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

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.