top of page

GINGER CHICKEN QUINOA SOUP RECIPE

Servings: 6

Screenshot 2025-05-05 202354.png

Calories                         Carbs                              Protein                          Fats                            Fiber

400                                      30g                                      44g                                 12g                                 4g

Ingredients

      Stock

  • 2 tablespoons olive oil

  • 3 garlic cloves

  • 1 medium carrot, chopped in 3 large chunks

  • 1/2 medium white onion (halved - chopped into 2 pieces)

  • 2 celery stalks, roughly chopped into 4 pieces

  • 3 tablespoons ginger

  • 2 teaspoons turmeric

  • 1 tablespoon dried thyme (or rosemary)

  • 1 tablespoon white or black pepper​

  • 10 cups low sodium chicken broth

  • 2 lbs chicken breast
     

      Soup

  • 3 cups cooked quinoa

  • 2 celery stalks, chopped into small pieces

  • 1 large carrot, chopped into small pieces

  • 1/2 medium white onion, chopped into pieces

  • 2 tablespoons fresh ginger (less if you want less of a ginger taste)

Instructions

  1. Set a large pot or Dutch oven on medium-high heat.  Once hot, add oil, the large pieces of veggies, garlic, and spices to make the stock.  Sauté the veggies in the spices for 3 minutes until fragrant.

  2. Add the broth.  Reduce the heat to low-medium, cover, and simmer for at least 30 minutes.
    Tip: Heat the broth in the microwave or a pot before adding it. This will keep the cooking constant, resulting in even cooking.

  3. After cooking, the chicken should be tender and easy to shred with a fork. Remove the chicken from the pot and place it in a bowl. Shred the chicken using forks, tearing the skin into pieces.

  4. While the chicken is removed, use an immersion blender to blend the veggies left in the stock to create a smooth soup stock.  Alternatively, blend the veggies in a blender with some stock until smooth.  Then, add the liquid back to the pot.

  5. Add the chicken and the remaining “soup” ingredients.  Stir, cover, and cook for an additional 10 minutes.

  6. Garnish with fresh lemon and enjoy!

bottom of page