In the fresh meat case
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Prep Time: 10 min
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Cook Time: 30 min
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Serves 6
- 220
Calories
- 19G
Protein
- 730MG
Sodium
- 1G
Sat.fat
- 6G
Sugar
In the fresh meat case
Ingredients
1 tbsp. olive oil
3 stalks celery, sliced
3 medium carrots, sliced
1 medium onion, chopped
1/2 cup quinoa, uncooked
8 cups low-sodium chicken broth
1 can (14.5 ounce) fire-roasted diced tomatoes with their juices
1 tsp. dried italian seasonings
1/2 tsp. salt
1/8 tsp. black pepper
2 cups broccoli florets
grated parmesan cheese for serving
Sauté
In a large pot or small Dutch oven, heat the olive oil over medium heat. Add the celery, carrots, and onion. Sauté for 5 minutes until softened.
Sauté
In a large pot or small Dutch oven, heat the olive oil over medium heat. Add the celery, carrots, and onion. Sauté for 5 minutes until softened.
Simmer
Add in the quinoa and toast for one minute. Add the chicken broth, fire-roasted tomatoes, Italian seasonings, salt and black pepper. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
Simmer
Add in the quinoa and toast for one minute. Add the chicken broth, fire-roasted tomatoes, Italian seasonings, salt and black pepper. Bring to a boil, reduce the heat, cover and simmer for 20 minutes.
Add
Remove the lid and add the broccoli florets and the shredded SHORT CUTS®. Continue to simmer an additional 5 minutes until broccoli is tender and the chicken is heated through.
Add
Remove the lid and add the broccoli florets and the shredded SHORT CUTS®. Continue to simmer an additional 5 minutes until broccoli is tender and the chicken is heated through.
Serve
Serve Chicken Quinoa and Broccoli soup in soup mugs with crusty bread and a sprinkle of Parmesan if desired.
Serve
Serve Chicken Quinoa and Broccoli soup in soup mugs with crusty bread and a sprinkle of Parmesan if desired.
Chicken, Quinoa and Broccoli Soup
60 
Looks like it will hit the spot!
Maria Urena
I plan to make this real soon. Yum!
Janet Davis