Chicken and Quinoa

Mushroom Soup
Low-Carb
Calorie smart
Hearty but still light, this soup will warm up your night
Cooking time: 30 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Soup

Chicken stock cube
0 Pieces

Instructions

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1 Prep
Cut chicken breast to cubes and set aside. Peel and mince onion and garlic. Clean and slice mushrooms. Cut bell peppers to cubes. Cut tomatoes in four wedges, discard seeds and stem. Cube tomatoes.
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2 Saute
Heat oil in a large pot over medium-high heat. Fry onions and mushrooms for 5 minutes. Rinse and drain quinoa in a colander with very small holes, and add to the pot.
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3 Simmer and serve
Add water, chicken stock cubes, chicken, garlic, bell peppers, tomatoes, oregano, and basil. Bring to a boil and let it simmer, covered, for 15 minutes. Season with salt and pepper to taste. Divide the soup into bowls and top with a spoonful of sour cream and freshly chopped basil.
Tips for fussy eaters
Cook the quinoa separately. Cut the chicken pieces small. If soup isn’t a favorite, serve the chicken with the quinoa and a few strips of bell pepper.
Pro tip
Quinoa is a brilliant, tasty grain, packed with both protein and fiber.

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