Last night I caught this very real photo from what dinner time can look like in my house. Luckily, my kids are pretty good about eating their veggies, but sometimes it’s still a struggle, and it can be hard not to give in and just give them mac and cheese every night, haha.
I was finally able to get Philip to agree to eat his soup with some Annie’s Organic Cheddar Bunnies. He then told me his soup was “so yummy.”
As promised, here is the recipe for my homemade chicken, quinoa and veggie soup. It’s easy and fairly quick…and of course delicious :). It makes a good amount and I now have leftovers for a couple days as well.
What you’ll need:
- 1 pound chicken breasts (I used thick breasts)
- 1 tbs extra virgin olive oil
- 1 medium onion, chopped
- 6 stalks organic celery chopped
- 2 cups organic peeled and chopped carrots
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup quinoa
- 1 quart (32 oz) organic low sodium chicken broth
- 2 cups broccoli florets
Place your chicken breasts in a large stock pot and cover with water (at least 4 cups). Bring to a boil and cook for 20 minutes. Remove the chicken from the pot and shred for the soup. Set the cooking water aside to use for your soup later.
I used the same pot after I set the broth aside and heated the olive oil over medium high heat and added the onion, celery and carrots. Add your garlic powder, salt and pepper to taste and sautee for 5-10 minutes until veggies soften.
Stir in the quinoa, 4 cups of your cooking water (from the chicken) and the organic chicken broth. Cover the pot, reduce the heat to medium and simmer until the quinoa is cooked, about 12 minutes. Add the chicken and broccoli and cook uncovered for about five more minutes. Season with additional salt and pepper to taste and serve.
I hope you and your family enjoy this soup as much as we do!