Chicken & Quinoa Soup
Ingredients:
1 tbsp. olive oil
1 medium onion, sliced
3 stalks celery, chopped
2 cups chopped carrots
1 tsp. cajun seasoning
1 cup black quinoa (can sub. white or red quinoa)
1 quart low-sodium chicken broth
Salt and pepper, to taste
2 cups chopped broccoli florets
2-½ cups shredded rotisserie chicken
2 tbsp. sour cream
Directions:
Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots, and cajun seasoning and cook. Stir occasionally and cook until the vegetables are slightly soft, about 4 minutes. Stir in the quinoa, then add the chicken broth, 3 cups water, salt, and pepper to taste. Partially cover and bring to a simmer, then reduce to medium heat and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook uncovered until just tender, about 5 minutes. Add the chicken and stir. Serve soup into bowls and top with sour cream and cajun seasoning if desired.