QUINOA, CHICKEN AND SPINACH SOUP
Author Jenni Muir says the sweetness of the stock and herbs offset the natural bitterness of the quinoa.
3 to 3½ pounds bone-in chicken drumsticks and thighs, excess fat removed
2 (32-ounce) containers reduced-sodium chicken broth (16 cups)
1 bunch flat-leaf parsley 1 bunch cilantro 3 tablespoons butter 1 large onion, chopped 1 celery stalk with some leaves, chopped
3 garlic cloves, minced 1 pound baby spinach 3 jalapenos, minced, with some seeds
Leaves from 6 mint sprigs, chopped, or ½ teaspoon dried mint
¾ cup quinoa
5 scallions, chopped Salt and freshly ground black pepper
Put chicken, broth, and stems of parsley and cilantro in large Dutch oven or soup pot. Bring to boil. Reduce heat to low, half-cover and simmer about 45 minutes, until chicken is done. Lift chicken to bowl and let cool. Strain broth; skim off fat. Rinse pot.
Coarsely chop all cilantro and 6 parsley sprigs. Melt butter in same pot over medium heat. Add onion, celery and garlic; cook gently 5 minutes. Add spinach, in batches, with chopped cilantro, parsley, jalapenos and fresh or dried mint; cook and stir 3 to 5 minutes, until spinach is wilted.
Pour in strained broth; bring to boil. Add quinoa and scallions. Reduce heat, halfcover, and simmer 30 minutes, adding hot water if it’s reducing rapidly.
Meanwhile, skin and shred chicken meat into bitesize pieces. After cooking soup for 30 minutes, stir in chicken and heat through. Season with salt and pepper. Serve hot.
Makes 6 to 8 hearty servings.