Chicken Quinoa and Broccoli Soup

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Serves 6 | Prep/Cook Time: 40 Min
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Calories
220
Protein
19g
Sodium
730mg
Sat.Fat
1g
Sugar
6g
INGREDIENTS
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
1/2 tsp salt
1/8 tsp black pepper
2 cups broccoli florets
grated parmesan cheese for serving
INSTRUCTIONS
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STEP 3: 
Add
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.
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STEP 1: 
Saute
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.
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STEP 4: 
Serve
Serve Chicken Quinoa and Broccoli soup in soup mugs with crusty bread and a sprinkle of Parmesan if desired.
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STEP 2: 
Simmer
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.
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