QUINOA VEGGIE CHICKEN SOUP – WENDY BLANCHARD, M.S.

I created this soup as a yummy comfort food for fall/winter. It is full of nutrients, and very easy to make. As always, use organic, natural ingredients!

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2-32 oz. boxes of Pacific Organic Soup Starters Vegetarian Pho Soup Base
1-32 oz. box of Pacific Organic Creamy Tomato Soup
1 28 oz. can Muir Glen fire roasted diced tomatoes
1 cup Gluten Free organic sprouted Quinoa, cooked as directed on the bag
2 T. fresh basil
1 cup organic carrots
1 cup organic broccoli florets
1 cup organic green beans
1 lb. fresh organic chopped chicken
1/2 tsp. Himalayan salt
1/2 tsp. Simply Organic Black Pepper
1 tsp. Simply Organic Cilantro
1 egg, organic
1 cup gluten free italian bread crumbs
4 T. Mango Curry Paste
1 tsp. cayenne red pepper, if desired 

Instructions for Chicken Balls:

Add egg and bread crumbs with a dash of sea salt and pepper to chicken. Mix thoroughly, and form into small balls with your hands.

Instructions for soup:

Prepare the soup base as directed on the box. Add in the chicken balls, veggies, and spice. Simmer for about 40 minutes. Before serving, add in the quinoa. Follow directions for making the quinoa on the bag. Garnish with basil or mint.

To your good health!

Wendy

 

 

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