Hearty chicken, veg­etable and quinoa soup

Central and North Burnett Times - - ALL ABOUT DIABETES -

(Serves 6) 3 skin­less chicken breasts cut into 1cm cubes 2 large spring onions, sliced 3 medium car­rots, diced 3 large stalks of cel­ery, diced ½ red cap­sicum, diced 2 tsp fresh or dried thyme ½ cup quinoa 2 tbsp salt-re­duced chicken stock pow­der 5½ cups boil­ing wa­ter 1 cup frozen green peas ½ cup chopped flat-leaf pars­ley ½ tsp salt (op­tional) ½ tsp freshly ground black pep­per 1 tsp olive oil Freshly ground black pep­per, to taste (serve with) 6 slices multi­grain bread, toasted (1 slice per serve) Method: Heat olive oil in a large saucepan (medium to high heat) and cook spring onions, car­rots, cel­ery and cap­sicum, stir­ring fre­quently, un­til veg­eta­bles are just ten­der (about 7-8 min­utes). Add chicken, salt, pep­per and thyme and cook, again stir­ring fre­quently, un­til the chicken turns white on the out­side. Mean­while, stir chicken stock into the boil­ing wa­ter un­til dis­solved and add, with quinoa, to the saucepan. Bring to a boil, then re­duce heat, let sim­mer un­til quinoa is translu­cent (about 15 min­utes). Add peas, heat for five min­utes. Sea­son with ex­tra pep­per. Stir in pars­ley and serve with toasted bread.

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