Chicken and Quinoa Soup

This hearty soup loaded with vegetables, chicken and quinoa is excellent for dinner especially in winter.

Ingredients serve 10

2 liter chicken stock

700 g chicken breast

1 tbls oil

1 finely chopped brown onion (200g)

3 chopped celery stalks celery

400 g finely chopped carrots

2 tsp Cajun seasoning

160 g quinoa

2 tsp salt

1 tsp white ground pepper

750 ml water

500 g chopped broccoli florets

Method

Place chicken breasts and stock in a soup pot over medium heat. Bring to a simmer and cook without boiling for approx. 10 minutes. Turn the heat off and leave for approx. 20 minutes. Remove the breast from the stock and allow breast to cool before cutting or shredding. Pour the stock into a container. Place the soup pot over medium heat with the oil cook the onion, celery and carrots for approx. 5 minutes while occasionally stirring. Add stock, Cajun, quinoa, salt, pepper and water, bring to a simmer and cook for approx. 15 minutes. Add the broccoli and cook for further 5 minutes. Add the chicken breasts and cook while stirring until heated through. Serve in bowls with crusty bread.

Note: Try adding other vegetables such as zucchini and peas.