Ingredients

The following ingredients have 9 Servings
  • 2 tbsp extra virgin olive oil
  • 1 large onion (chopped)
  • 5 stalks celery (chopped)
  • 4 large carrots (peeled and sliced)
  • 2 cups sweet pepper (chopped)
  • 1 zucchini (large, quartered and sliced)
  • 64 oz chicken broth
  • 15 oz canned diced tomatoes
  • 5 Yukon Gold potatoes (medium sized, scrubbed and cubed into 1 inch pieces)
  • 3 cups cooked quinoa
  • 4 boneless skinless chicken breasts (medium sized, cooked, shredded and lightly seasoned with salt and pepper)
  • 2 tbsp Dijon mustard
  • 1 tbsp hot sauce
  • Kosher salt (to taste)
  • black pepper (to taste)
  • Lawry’s Garlic Salt (to taste)
  • 1 1/2 cups fresh parsley (chopped)

Instruction

  • Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers and zucchini until softened, about 5 minutes.
  • Stir in chicken broth and tomatoes and potatoes. Increase heat to high just until broth starts to boil.
  • Reduce to medium high and cook potatoes for 10 minutes or until fork tender.
  • Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce and season to taste with salt, pepper and Lawry’s.
  • Stir in fresh parsley and simmer until ready to serve.