Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion (*chopped)
  • 2 medium carrots (*sliced)
  • 2 celery stalks (*sliced)
  • 2 cloves garlic (*minced)
  • ½ tsp dried thyme
  • 2 chicken breasts
  • 8 cups chicken broth
  • 1 cup fresh chopped parsley
  • ½ cup dry quinoa (*rinsed)
  • salt and pepper to taste

Instruction

  • Set a large soup pot over medium-low heat with olive oil and butter.
  • Once the butter has melted, add the onion, carrots, and celery, season with sea salt and pepper, and sauté until soft - about 10 minutes. Add in the garlic and dried thyme and stir for another minute.
  • Add in the broth and the chicken breasts and bring everything to a boil. Reduce heat to medium and simmer for 30 minutes.
  • Remove chicken breasts from the liquid and shred. Return the shredded chicken to the pot.
  • Pour in the dried quinoa and fresh parsley and cook for another 10 minutes.
  • Enjoy warm.