We are finally having some cooler weather after a month of summer weather in January. It’s a welcome relief to be able to make some good homemade chicken soup with healthy quionoa and broccoli. This is the real thing…with fresh rosemary from the garden and a dash of cayenne pepper. I started cooking the soup last night, and finished it on top of the stove this morning. You can use leftover cooked chicken too, adding the broth, quinoa, vegetables and seasoning to transform your leftover chicken into tummy-warming soup! Serve with sliced avocado on top!
Mimi Avocado’s Chicken Quinoa Soup with Broccoli
1 package of boneless, skinless chicken thighs
2 tsp garlic powder
2 tsp onion powder
2 teaspoons fresh or dried rosemary
2 cups water
2 tsp. butter
1 head of celery, washed and chopped
5 carrots, peeled and chopped
32 oz container of low-sodium chicken broth3/4 cup pre washed quinoa
1 large broccoli crown, cut into small pieces
dash of cayenne pepper (optional)
Brown the chicken thighs in a stock pot and add the water, garlic powder, onion powder and rosemary.
Cover and cook until the chicken is tender and falling apart.
In a skillet, sautee the celery and carrots until soft, and add to the chicken.
Pour the chicken broth into the pot with the chicken and vegetables, add the quinoa and cook for at least 15 minutes.
Just before serving, cut the broccoli into florets and add to the hot soup. Wait 5 minutes for the broccoli to cook in the hot soup.
Sprinkle a little cayenne pepper into the soup and serve.