This bright, vegetable-laden chicken soup is a reminder of warm spring days to come, but comforting enough to soothe on a cold night. Quinoa cooks right in the soup without soaking up too much liquid. If you’d like to change to a heartier grain like farro or barley, cook it separately and stir in during the last 5 minutes of simmering to reheat. You could also use any combination of delicate green vegetables, such as snow peas, spinach, or even frozen green peas or edamame. Stir in a little fresh lemon juice for an extra dose of brightness before serving.
Ingredients
1 tablespoon olive oil 1/2 cup chopped yellow onion 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 4 garlic cloves, sliced 5 cups unsalted chicken stock (such as Swanson) 1 cup (1/2-in.) diced red potatoes (about 2 medium) 1/4 cup uncooked quinoa 4 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups) 1 cup diagonally cut sugar snap peas 1/2 cup chopped tomato 3 tablespoons chopped fresh dill 1 teaspoon grated lemon rind
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Nutritional Information
Calories 238 Fat 5.1g Satfat 0.8g Monofat 2.9g Polyfat 1g Protein 18g Carbohydrate 31g Fiber 4g Cholesterol 24mg Iron 2mg Sodium 514mg Calcium 49mg Sugars 6g Est. added sugars 0g
How to Make It
Heat a large saucepan over medium. Add oil to pan; swirl to coat. Add onion, salt, pepper, and garlic to pan; sauté 5 minutes or until onion is tender. Add stock, potatoes, and quinoa; bring to a simmer. Cook 20 minutes or until potatoes are tender and quinoa is done. Stir in chicken and sugar snap peas; cook 5 minutes. Stir in tomato, dill, and lemon rind How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
