Warm comforting soup filled with shredded chicken, vegetables, and quinoa. This chicken vegetable quinoa soup is perfect for staying warm during the winter.
2 tablespoons olive oil
2–3 cloves of garlic, minced
1/2 medium onion, sliced
1/2 large carrot, diced
2 cups sliced mushrooms
2 cups chopped cabbage
5 cups chicken broth
1 teaspoon dried thyme
1/4 teaspoon salt, more to taste
1/4 cup uncooked quinoa
1/2 pound cooked shredded chicken
1 1/2 cup corn kernels, frozen or canned
In a medium sized pot, add about 2 tablespoons of olive oil over medium heat. Allow the olive oil to heat for about a minute.
Once the olive oil is heated, add minced garlic and cook for about a minute until golden brown and aromatic.
Next, add onions, carrots, and mushrooms. Cook for several minutes until the vegetables are tender. Now, add the chopped cabbage to the pot. Pour in the chicken broth. Season with dried thyme and salt. Then, add the quinoa.
Allow the soup to simmer for about 20 minutes until the quinoa appears fluffy. Then, add the corn kernels and shredded chicken and cook for a few more minutes until all the ingredients are warmed through. The longer the soup is simmering the more flavorful the soup will be.
Serve this chicken vegetable quinoa soup warm.
**Use leftover rotisserie chicken for the shredded chicken, or to make your own, there are detailed directions in the blog post.