May 2, 2016

Italian Quinoa Spinach Chicken Soup

This is a great recipe for items you just happened to have in your kitchen- and my vegetarian friends, it’s still delicious if you leave out the chicken! That’s how this recipe was created- what what you have on hand. You can’t go wrong. We were craving homemade soup as a family and so I whipped this together based on what I had on hand. 

2 Chicken Breasts (this can be omitted for vegetarians); thawed
1 1/2-2 cups of quinoa or brown rice or a blend, already cooked (I used a quinoa/rice blend)
1 cup water
30 oz can of diced tomatoes
2-3 large handfuls of fresh spinach, torn up into smaler pieces
1/2 dry pkg of ranch seasoning
2 t. minced garlic
1 t. basil
1 t. oregano 
S & P
In a large saucepan, combine everything together except the spinach. Cooked at medium/high heat to cook the chicken for 15 minutes. Turn down heat to low and simmer for 10 minutes. Take out chicken only and shred, then return it to the saucepan. Then add fresh spinach. Cook for another 10 minutes. Adjust additional seasonings as desired. 
Sprinkle with a little cheese on top, and enjoy!

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