Photo: Cala
Light Chicken, Quinoa & Vegetable Soup Recipe
13 ingredients
15 min + 35 min
Serves 8
openrecipes
Estimated Nutrition (whole recipe, rough)
654
Calories
46g
Protein
22g
Fat
70g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 tsp olive oil, divided
- 3 boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 large shallots, minced
- 1 1/2 cups diced carrots
- 1 cup diced celery
- 1 tsp dried thyme
- 1 cup cup quinoa
- 5 1/4 cups 99% fat-free chicken broth
- 1 cup frozen green peas
- 1/3 cup chopped flat-leaf parsley
- Freshly ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes