Hearty Chicken and Quinoa Vegetable Soup

1. 1

   In a saucepan, bring 3 cups water and quinoa to a boil. Lower the heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes.

2. 2

   Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring, until the chicken is no longer pink in the center, about 5 minutes. Transfer the chicken to a plate.

3. 3

   Heat the remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add the onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until softened, about 10 minutes.

4. 4

   Pour the chicken broth into the Dutch oven. Add the spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce the heat and simmer until the flavors blend, about 10 minutes. Stir in the cooked quinoa. Return the chicken to the Dutch oven and cook until heated through, about 2 minutes.

5. 5

   In a small bowl, dissolve the cornstarch in 1/4 cup cold water. Slowly pour it into the Dutch oven; cook, stirring occasionally, until the soup thickens, about 1 minute.

• Calories 393.39 kcal Moderate
• Protein 45.34 g Good Source
• Carbs 35.8 g Moderate
• Total Fat 7.29 g Moderate
• Saturated Fat 1.03 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 106.62 mg High
• Sodium 1028.02 mg High
• Fiber 6.45 g Good Source
• Sugar 7.93 g Moderate
• Added Sugar 3.81 g Moderate
• Calcium 110.43 mg Low Source
• Iron 4.19 mg Good Source
• Potassium 569.61 mg Moderate
• Vitamin A 38.57 mcg_rae Low Source
• Vitamin C 38.51 mg Good Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅