Noodles be gone, quinoa just replaced you in this better-than-noodle chicken vegetable and quinoa soup.

Nothing beats a big pot of soup for dinner when it cold outside.This recipe beats chicken noodle with the boost of nutrition using quinoa instead of noodles plus it knocks it out of the park with it’s easiness and flavors.

Quinoa is loaded with protein, fiber, minerals and good nutrition, and it’s easy to make and store too. Plus it’s  naturally gluten-free. When I prepare quinoa to eat with this soup I use homemade chicken stock instead of water to give it the same great flavor as my soup.

You can use a rotisserie chicken, crock pot chicken or even grill some up yourself.  I also recommend cooking up the quinoa ahead so it’s ready when you need it. I have used Garden of Life organic brown rice and quinoa before because I didn’t have much time with a hungry family. You can even use noodles if that’s your preference too.

Simple and Easy Chicken Vegetable & Quinoa Soup

8 cups chicken stock, organic

2 cups quinoa* or brown rice, pre-cooked

1/2 onion, cut

1 cup carrots, cut

1 cup green beans

1 cup tomato’s, seeded and cut

1 tsp dried oregano

1 tsp dried basil

Sea salt

Cracked black pepper

 

Add a little of the chicken stock to a big soup pot, add the onion and sauté it a couple minutes. Add the carrots and sauté another couple minutes. Add the rest of the stock, veggies, chicken and seasonings (adjust to taste) and let simmer 15 minutes.  Add the quinoa and let it warm up. Your ready to serve. Optional Serving Suggestion: Serve a large scoop of the quinoa in the bottom of soup bowl then add soup.

Quick Prep Tip:

Don’t saute onion and veggies just add all to the pot and let simmer. Use rotisserie chicken and a package of organic Seeds of Change Brown Rice & Quinoa.

 

Do you love soup? Let me know your favorite in the comments below (I always like to try new recipes).

 

GOOD EATING!

 

Please share this with people you know are gluten-free, love quinoa or just love soup.