Chicken and Quinoa
Mushroom Soup
Hearty but still light, this soup will warm up your night
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
Hearty but still light, this soup will warm up your night
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Soup
Chicken stock cube
4*5*9*15*
0 Pieces
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
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.
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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?