It doesn't get any better than a huge pot of homemade chicken soup. We've swapped out the calorie heavy pasta for delicious, protein packed, quinoa. Quinoa is similar to rice but it actually a South American seed and it is loaded with protein and fiber, making it much healthier option. Quinoa is naturally gluten free.
This soup recipe is made in the slow cooker and all you need to do is prep the veggies and throw it all in the cooker. Everything, including the chicken and quinoa, will cook inside the slow cooker.
This recipe is so easy, simply chop your veggies and throw it all in the slow cooker. This beautiful soup contains a rainbow of goodness.
- 32 oz boneless skinless chicken breasts
- 4 oz chopped yellow bell pepper
- 4 oz chopped celery
- 3 oz chopped green onion
- 1.5 tsp garlic, minced
- 1 cup quinoa, uncooked
- 4 oz fresh diced tomato
- 1 oz seeded jalapeno, optional
- 4 cups low sodium Chicken Bouillon
- 1/4 tsp red pepper flakes
- 1/2 - 1 tsp Mrs. Dash Italian seasoning
- 2 tsp dried oregano
- 1/2 - 1 full TBSP dried basil
- Optional: fresh rosemary, fresh parsley
- Up to 4 cups of water, if needed
Place all ingredients in slow cooker and pour in broth. Tip: Add more or less seasonings based on your preferences, if you aren't sure you want as much of something leave it out until the end then slowly add in and taste test as you add).
Cook on High for 3 hours. Remove cooked chicken and shred, then return shredded chicken to the pot. Add in fresh rosemary and fresh parsley, if desired.
NOTE: the longer this soup "sits" or cooks the more broth gets absorbed into the quinoa. This makes it heartier and also less brothy. If you want a more brothy soup, watch carefully and remove from the heat of the slow cooker when it is your desired consistency. Alternatively add more broth as desired.
Replaces: protein, vegetable, starch