Usually this time of year I’d be brainstorming ways to minimize the use of my stove and oven in my cooking routine, but this last month has been a time of almost constant rain and cool temperatures. While others were proclaiming Memorial Day the beginning of barbecue season, I was simmering a heartwarming soup. This soup was adapted from a Black Bean and Quinoa soup we’d tried and loved in the pre-FODMAP awareness days. It was such a flavorful soup for being vegetarian and I was sad to say goodbye to it. When our chilly May began wearing out my soup recipes arsenal, I decided to revisit it, lift it’s essence, and turn it into a great soup that would work for our family and some of our sensitive bellies. The result is a delicious, surprisingly low-maintenance soup.
Chicken Quinoa Soup
- 1 can diced tomatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 2 medium carrots (or 4 small)
- 2 bay leaves
- 6-8 C chicken broth
- 2 chicken legs
- 3/4 C quinoa
- Add the diced tomatoes to a large pot over medium heat. Add the garlic powder, onion powder, cumin, oregano, and pepper flakes. Sauté for about a minute until the seasonings are evenly mixed into the tomatoes.
- Add the chicken broth (start with the lower amount), carrots, bay leaves, and the whole chicken legs. Yes, that’s right, throw those whole legs in there without a thought to cutting up the meat. Trust me on this, tI’m saving you time and those legs are saving you money. Bring the mixture to a boil and then simmer for 10-15 minutes or until the chicken is thoroughly cooked and the meat can easily be pulled off the bones.
- Once the chicken has reached that point, fish the legs out. Pull as much chicken meat off the bones as you can with a fork or your fingers. (Warning: You will need to let it cool a bit if using your fingers. I know I need that warning.)
- Add the chicken back to the soup along with the quinoa. Cook for another 10 minutes or until the quinoa is cooked.
- Season with salt and pepper to taste and pull out the bay leaves. Serve with chips, sour cream, cilantro, avocado slices, or whatever toppings your heart desires.
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