|1||pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)|
|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|
|1/8||tsp black pepper|
|2||cups broccoli florets|
|grated parmesan cheese for serving|
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.
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.
Serve Chicken Quinoa and Broccoli soup in soup mugs with crusty bread and a sprinkle of Parmesan if desired.
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.