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Homemade Chicken Quinoa Soup

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Let’s talk about basics for just a moment. I have always heard from many how the flavor of broth from homemade chicken noodle soup is totally different from the broth you buy in the boxes/cans. I definitely agreed with these comments, but I always find convenience in buying broth at the store. I mean, it’s easy. Let’s just be real. This weekend, I was on a cooking spree in preparing for Hurricane Sandy. I figured, I would make a bunch of meals and then if our power went out, we would still have something to eat that wasn’t coming out of a bag, like chips and pretzels. Unfortunately, we will just have to eat the home cooked meals cold!

Since I had some extra time on my hands I figured this weekend was the perfect time to whip up homemade chicken “noodle” soup. I did hold off on the noodles and I substituted them for quinoa (that’s what I had on hand). My mom had the soup without the quinoa, because I added it at the end and said it was just as tasty!

Anyone out there preparing for Hurricane Sandy?

Did you make extra food or will you be relying on dry goods?

Homemade Chicken Quinoa Soup

Ingredients for broth:

  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 whole chicken – about 5 lbs
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 cup store bought chicken broth
  • water – enough to cover chicken
  • 3 bay leaves

Ingredients for Soup:

  • 2 cups shredded chicken
  • homemade broth
  • 2 carrots, chopped
  • 2 celery, chopped
  • 1 small onion chopped
  • 3 cloves garlic, minced
  • 2 cups chopped collard greens (or escarole, spinach)
  • 1 cup cooked quinoa
  • salt and pepper to taste
  • additional seasonings – garlic powder, onion powder, dried basil (if needed)

Directions:

  1. In large Dutch oven, place chopped vegetables: carrots, celery, onion and garlic.
  2. Put chicken on top of vegetables and rub dried basil, garlic powder and onion powder on top of bird.
  3. Fill up Dutch oven with 1 cup chicken broth and the rest water, covering chicken completely but leaving a few inches at the top to prevent overflow.
  4. Add 3 bay leaves to water and simmer for 1 hour to create your broth and cook chicken.
  5. Using a strainer, pour broth into large bowl and separate your vegetables from chicken – discarding those cooked vegetables.
  6. Shred chicken with hands getting about 2 1/2 to 3 cups of meat.
  7. In Dutch oven, pour broth back in to bottom and add carrots, celery, onion, garlic and collard greens.
  8. Cook on medium for 10 minutes or until vegetables are softened.
  9. Add 2 cups shredded chicken (remaining use for chicken salad) and cook for about 10 more minutes.
  10. When dishing out soup, place 1/4 cup quinoa in the bottom of each bowl and then put soup on top.
  11. Sprinkle with parmesan cheese and enjoy with crusty bread!

PS – I was inspired to make homemade chicken “noodle” soup after a coworker of mine, Robyn, graciously shared her recipe with our staff. Thanks, Robyn for the inspiration!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. Pingback: Italian Wedding Pesto Soup « be filled up

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