Some of my favorite spring ingredients come together in this delicious fresh and easy chicken soup.
(modification of original recipe from Cooking Light)
Serves 4
- 2 teaspoons extra-virgin olive oil
- ½ cup onion, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves, sliced
- 5 cups reduced sodium chicken broth
- ¼ cup uncooked quinoa
- 1 pound skinless boneless roasted rotisserie chicken breast, shredded
- 1 cup sugar snap peas, cut diagonally 1 inch
- 1 cup asparagus, cut diagonally 1 inch
- 1 cup fresh tomato, chopped
- 3 tablespoons fresh dill, chopped
- 1 teaspoon grated lemon rind (zest)
Heat a large sauce pan or Dutch oven over medium heat. Add oil to pan, coating bottom. Add onion, salt, pepper and garlic to pan; sauté for 5 minutes or until onion is tender. Add broth and quinoa; bring to a boil. Reduce heat to simmer; cook 20 minutes. Stir in chicken, snap peas, asparagus and tomato; cook 5 minutes. Stir in dill and lemon zest. Serve warm.
Nutritional Info/Serving: Calories 244, Fat 5g, Protein 29g, Carbs 16g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 Green, 0.5 Yellow, 0.5 tsp
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