Since it is getting cooler outside, people are starting to cozy up and make soups in their crock-pots. Most soups can be high calorie and make you feel like hibernating after eating them… so here is how we avoid that feeling by boosting the nutrients in our soups!
Most people assume you need noodles, rice, or potatoes to have a soup… but you can actually use quinoa instead! Find out why quinoa is one of my favorite grains HERE!
So here is my recipe for one of our favorite fall soups made in a crock-pot.
- 4 organic chicken breasts, whole
- 2 containers of organic chicken broth
- 3 stalks of organic celery, chopped
- 1 organic leek, chopped
- 5 organic carrots, sliced
- 1 cup organic red quinoa
- 1 organic lemon, sliced
- 1/2 tbsp. organic dill weed
- salt/pepper, to taste
Place all chicken and broth into your crock-pot. Add celery, leek, carrots, lemon, and dill to your crock-pot and let cook on high for 5-6 hours or until chicken is done.
After adding all of your ingredients to your crock-pot, place your quinoa in a bowl of water off to the side to soak as shown below. I will also add extra water to the crock-pot depending on how much broth I have. Here I used both containers of broth and about 1 cup of water.
After your chicken has finished cooking, take out all chicken and shred chicken with a fork. The chicken should just fall apart as you scrape it. Once shredded, put it back into your crock-pot.
Strain water from your quinoa and add quinoa to your crock-pot 30 minutes before you plan to eat.
**Note: I always use red quinoa because it does not get mushy.
Please feel free to salt/pepper to taste. And 30 minutes later, voila! You have a healthy and flavorful soup!
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