Chicken, Quinoa and Broccoli Soup
In The Refrigerated Meat Case
PERDUE® SHORT CUTS® Roasted Chicken Strips
PREP TIME: 10min COOK TIME: 30min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbs 24g||8%|
|Dietary Fiber 4g||16%|
|Vitamin A %|
|Vitamin C 60%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. olive oil
3 stalks celery, sliced
3 medium carrots, sliced
1 medium onion, chopped
1/2 cup quinoa, uncooked
8 cups low-sodium chicken broth
1 can (14.5 ounce) fire-roasted diced tomatoes with their juices
1 tsp. dried italian seasonings
1/2 tsp. salt
1/8 tsp. black pepper
2 cups broccoli florets
grated parmesan cheese for serving
In a large pot or small Dutch oven, heat the olive oil over medium heat. Add the celery, carrots, and onion. Sauté for 5 minutes until softened.
Add in the quinoa and toast for one minute. Add the chicken broth, fire-roasted tomatoes, Italian seasonings, salt and black pepper. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
Remove the lid and add the broccoli florets and the shredded SHORT CUTS®. Continue to simmer an additional 5 minutes until broccoli is tender and the chicken is heated through.
Serve Chicken Quinoa and Broccoli soup in soup mugs with crusty bread and a sprinkle of Parmesan if desired.
Chicken, Quinoa and Broccoli SoupAdd Your Comment