Chicken-Quinoa Soup
Chicken-noodle soup gets a healthy upgrade with this whole grain, vegetable-packed version. The carbohydrates in quick-cooking quinoa restock your energy stores, while the amino acids in chicken help rebuild broken-down muscle tissue post run, making this soup the ideal recovery meal.
Ingredients
- 2 teaspoons canola oil
- 1 onion diced
- 2 carrots sliced
- 1 pound boneless chicken thighs thinly sliced
- 1 cup sliced mushrooms
- 2 ribs celery sliced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup water
- ¾ cup quinoa
- 2 teaspoons fresh thyme or 1 teaspoon dried
- Salt and ground black pepper
- Chopped fresh parsley optional
- Hot sauce optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and carrots. Cook, stirring frequently, for 6 minutes. Add the chicken, mushrooms, celery, and garlic. Cook, stirring frequently, for 5 minutes.
- Add the broth, water, quinoa, and thyme. Season to taste with salt and pepper. Raise the heat to high and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes, or until the quinoa is tender. Ladle into bowls and top with the parsley and hot sauce, if using.