A hearty bowl of soup can be just what you need on a cold windy Irish spring day.
This chunky chicken quinoa soup recipe is extremely filling packed full of protein and low in saturated fat. It is quick and easy to prepare and freezes well too!
Restricted Veg 1/4
400 grams lean chicken fillets, cubed
1 small white onion, finely chopped
1 leek, cleaned, halved and thinly sliced
2 carrots, chopped up
2 garlic cloves, crushed
1 celery stick, diced
2 teaspoons cumin
1lt chicken stock (2 cubes)
200g cooked quinoa
Freshly ground black pepper
2-3 tablespoons chopped parsley
Combine the leek, onion, celery, carrots, garlic, cumin and 200ml of water in a medium saucepan. Cover and cook over medium heat, for 10 minutes, until the onion has softened.
Add the chicken stock and the chicken. Cook over a medium heat for another 10 minutes. Reduce heat down to low and cook for another 5 minutes, or until the chicken is tender. Next, add in the cooked quinoa.
Heat through, taste and season with pepper as needed.
Sprinkle with parsley and serve.