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QUINOA, CHICKEN, AND SWEET POTATO SOUP
Soups

QUINOA, CHICKEN, AND SWEET POTATO SOUP

QUINOA, CHICKEN, AND SWEET POTATO SOUP

You can never have too many hearthy soup recipes! This one is gluten-free, economical and nutritious. I like to make it in large batches for lunches and it can be frozen! It's a good way to use leftover roast chicken. You can also replace the quinoa with barley or leftover cooked rice.

Preparation 20 min
Cooking time 30 min
Portions 4-6

Ingredients

Preparation

  1. In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 3 to 4 minutes, until the vegetables are slightly soft. Season with salt and black pepper to taste.
  2. Add the quinoa and stir for 1 to 2 minutes.
  3. Incorporate the stock, sauce, water, and sweet potatoes. Partially cover and bring to a simmer. Reduce the heat to medium-low. Cook until the quinoa and sweet potato start to soften, about 12 minutes.
  4. Stir in the spinach and chicken. Crack the eggs into the soup and poach uncovered for 5 minutes, or until the whites are cooked.
  5.  Ladle the soup into bowls and serve with a drizzle of olive oil and a sprinkle of cheese.
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