Chicken and Quinoa

Mushroom Soup

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Low-Carb
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Low-Carb
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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.

Hearty but still light, this soup will warm up your night

Cooking Time: 30 min

Cals 454 · Prot 45 · Carbs 25.6 · Fat 16.8

Ingredients

Number of people

Soup

Chicken breast 400 Grams
Red onion 1 Pieces
Garlic cloves 2 Pieces
Mushroom 250 Grams
Red bell pepper 1 Pieces
Tomatoes 1 Pieces
Olive oil 1 Tbsp
White quinoa 50 Grams
Water 1000 ML
Chicken stock cube 1 Pieces
Dried oregano 2 Grams
Dried basil 2 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Sour cream 60 Grams
Fresh basil 15 Grams

Hearty but still light, this soup will warm up your night

Cooking Time: 30 min

Cals 454 · Prot 45 · Carbs 25.6 · Fat 16.8

Instructions

photo

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.

photo

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.

photo

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.

Ingredients

Number of people

Soup

Chicken breast 400 Grams
Red onion 1 Pieces
Garlic cloves 2 Pieces
Mushroom 250 Grams
Red bell pepper 1 Pieces
Tomatoes 1 Pieces
Olive oil 1 Tbsp
White quinoa 50 Grams
Water 1000 ML
Chicken stock cube 1 Pieces
Dried oregano 2 Grams
Dried basil 2 Grams
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Sour cream 60 Grams
Fresh basil 15 Grams
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