Sunday, January 1, 2017

Lemon Quinoa Chicken and Vegetable Soup


This is a refreshing, nutrient packed soup that is perfect for any time of the year. I included all of the ingredients above and then let it sit overnight so that the turnips were not too tart:

2 cups of spinach
1 bundle of kale
2 tomatoes
5 large carrots
1 cup of mushrooms sliced
2 small turnips
3 heads of garlic
1 shallot
1 cup of quinoa
1lb of chicken on the bone
1 bay leaf
salt and pepper to taste
Optional: 1tsp ground cumin

Clean and put chicken into a large pot of water. Bring water to boil and let chicken cook. Do NOT throw out the water, it is your stock. Use a spoon with holes to clean out any "floaters" from the chicken. Once chicken is cooked, take the chicken out carefully OR let it stay in overnight, just be careful to remove all of the bones the next day because they get lost in the vegetables easily.  Let it cool down and pull chicken into smaller, bite size pieces. Put pulled chicken back into the pot of stock. Add veggies, quinoa and spices. Add more water or stock as needed. Let simmer until all vegetables are cooked through and flavor it right. About 30-45 more minutes on medium to low heat. Serve hot. *If you use the turnips, it needs to sit overnight in the fridge or a crockpot. You can remove the turnips and replace it with potatoes or other vegetables.

Add a slice of lemon 5-10 minutes before serving in the bowl or store overnight in the fridge with a slice of lemon.

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