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Best Chicken Soup

Course: Soups
1st Gen Author: Janene Jensen

Ingredients

  • 1 Tbsp olive oil
  • 1½ Tbsp minced garlic
  • 1 lg onion chopped
  • 2-3 large carrots sliced
  • 3-4 celery stalks chopped
  • 1 Tbsp ground ginger
  • 1 tsp ground turmeric
  • 6 cups chicken broth I use the chicken paste & water
  • 1 lb Costco Rotisserie chicken skinned & deboned, cut into cubes
  • 1 tsp rosemary chopped
  • 1 tsp thyme
  • ½ tsp salt
  • ½ tsp pepper
  • ⅔ cup frozen peas
  • ¾ cup quinoa

Instructions

  • Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  • Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  • Bring soup to a boil, then stir in quinoa. Reduce heat to a medium low and simmer uncovered for 20-25 min.
  • Add in frozen peas.

Notes

If the soup is too thick, add more chicken broth.