Harvest Chicken Quinoa Soup

quinoasoupFall is in the air around here!  We came back from our RUF Fall Retreat at Camp Greystone this weekend and when we returned to Lexington, our weather had taken a turn towards cooler temperatures…Praise the Lord!  I love Fall and all of the recipes and cookin that comes with it.  So to kick off the season, I’m sharing my favorite fall/winter soup recipe.  This soup is a mixture of several different recipes…combining sweet potatoes, zucchini, red quinoa and chicken.  It feeds us for two nights at least and I serve it with a Trader Joe’s Multigrain Demi-Baguette…such an easy meal to throw together and it’s really filling.

What is your favorite fall soup recipe?  I need some new ones in my back pocket:)

Serves 6

4 Tbsp olive oil

1/2 of a yellow onion diced

1/2 tsp thyme

2 small bay leaves

1/4 tsp sea salt

1/4 tsp cracked pepper

1 tsp minced garlic

1 small zucchini sliced and quartered

3 small sweet potatoes, peeled and diced

1 15 oz can diced tomatoes (I used TJ’s Organic NO Salt Added Diced Tomatoes)

5 c chicken broth (I used TJ’s Organic Free Range Chicken Broth)

2 c Shredded Chicken (I baked two chicken breasts with olive oil, salt and pepper for 25 minutes on 350, put them in my standing mixer with the paddle blade and shredded them)

2 c cooked red quinoa (I used TJ’s Organic Red Quinoa – 1/2 c uncooked…and regular quinoa will work just fine if you can’t find red.)

Fresh parmesan for garnish

Place a large pot over medium high heat with olive oil.  Once heated, throw in sweet potatoes, zucchini, onion, garlic and salt and pepper.  Cook for 5-6 minutes until onions and zucchinis have started to turn translucent.  Add in chicken broth, thyme and bay leaves and bring to a boil for 10-12 minutes until sweet potatoes are tender.  Bring down to a simmer and add in tomatoes, chicken and quinoa.  Simmer for another 10-15 minutes.  Remove bay leaves and season additionally with salt and pepper if needed.  Serve up with crusty bread and a little fresh parmesan shaved on top!

**Note: I prepared my soup ahead of time and put in the the fridge.  About 30 minutes out from dinner I put it on the stove top to heat up again.  I always add a little more broth in when I am reheating…b/c the quinoa and other ingredients tend to soak up the broth.

Harvest Chicken Quinoa Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This is my favorite fall soup combining sweet potatoes, chicken and red quinoa for a hearty meal!
Ingredients
  • 4 Tbsp olive oil
  • ½ of a yellow onion diced
  • ½ tsp thyme
  • 2 small bay leaves
  • ¼ tsp sea salt
  • ¼ tsp cracked pepper
  • 1 tsp minced garlic
  • 1 small zucchini sliced and quartered
  • 3 small sweet potatoes, peeled and diced
  • 1 15 oz can diced tomatoes (I used TJ's Organic NO Salt Added Diced Tomatoes)
  • 5 c chicken broth (I used TJ's Organic Free Range Chicken Broth)
  • 2 c Shredded Chicken (I baked two chicken breasts with olive oil, salt and pepper for 25 minutes on 350, put them in my standing mixer with the paddle blade and shredded them)
  • 2 c cooked red quinoa (I used TJ's Organic Red Quinoa - use ½ c uncooked...and regular quinoa will work just fine if you can't find red.)
  • Fresh parmesan for garnish
Instructions
  1. Place a large pot over medium high heat with olive oil.
  2. Once heated, throw in sweet potatoes, zucchini, onion, garlic, and salt and pepper.
  3. Cook for 5-6 minutes until onions and zucchinis have started to turn translucent.
  4. Add in chicken broth, thyme and bay leaves and bring to a boil for 10-12 minutes until sweet potatoes are tender.
  5. Bring down to a simmer and add in tomatoes, chicken and quinoa.
  6. Simmer for another 10-15 minutes.
  7. Remove bay leaves and season additionally with salt and pepper if needed.
  8. Serve up with crusty bread and even a little fresh parmesan shaved on top!

 

 

Comments

Leave a Reply