Grilled Chicken and Quinoa Soup

Votes: 1

Photo of the dish: Christopher Testani

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 436, total fat 11 G., saturated fats 2 G., proteins 43 G., carbohydrates 45 G., fiber 6 G., cholesterol 88 mg, sodium 1441 mg, sugar 0 G.

Elevate basic chicken noodle soup by adding quinoa and Cajun spices for a rich, flavorful twist. Serve each serving with cool, delicious sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
1 medium onion, halved and sliced
3 stalks celery, chopped
2 cups coarsely chopped carrots
1 teaspoon Cajun seasoning, plus more for sprinkling
1 cup quinoa (rice quinoa)
1 liter of low-fat, low-sodium chicken broth
Coarse salt and freshly ground pepper
2 cups chopped broccoli florets
2 1/2 cups finely shredded grilled chicken (white meat only), skin removed
2 tablespoons low-calorie sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, celery, carrot, Cajun seasoning, quinoa, broccoli cabbage, grilled chicken, sour cream

Cooking the dish according to the recipe:

In a large saucepan, heat the olive oil to medium-high heat. Add the onion, celery, carrots, Cajun seasoning and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Cover loosely and bring to a boil, then reduce heat to medium and simmer until the quinoa begins to soften, about 12 minutes. Add the broccoli and continue to simmer, uncovered, until the broccoli begins to soften, about 5 minutes. Add the chicken and stir until warmed through. Season with salt and pepper to taste.