Chicken and quinoa are a dynamic duo especially in the fall when it’s getting chilly. If you are looking for a low fat protein then the bird is the word. Chicken is high in amino acids, which rebuild broken-down muscle tissue. Chicken is also packed with vitamins and minerals.

Quinoa has high nutritive value. It provides anti-inflammatory phytonutrients (plant substances that fight disease), zinc, and magnesium, which may improve muscle strength and soreness in athletes. Additionally, zinc and magnesium have been shown to improve depression in adults. Thus, this soup makes you happy, fights disease, and reduces muscle soreness – amazing!

INGREDIENTS

2 Teaspoons Olive Oil

1 Diced Onion

2 Sliced Carrots

I pound Chicken

1 Cup Sliced Mushrooms

2 Slice Celery Stalks

2 Minced Garlic Cloves

4 Cups Chicken Broth

1 Cup Water

¾ Cup Quinoa

Dash of Thyme

Hot Sauce

COOK THIS: Organic chicken breast in a crock pot or in the oven on 300 for 2 hours.

SIMMER THIS: Heat 2 teaspoons olive oil in a pot; cook onion, mushrooms, and 2 sliced carrots for 6 minutes. Add 1 pound thinly sliced cooked chicken breasts, 2 sliced celery stalks, and 2 minced garlic cloves; cook 5 minutes. Add 4 cups chicken broth, 3/4 cup quinoa, thyme, and salt and pepper. Boil, reduce heat, and simmer about 15 minutes, till quinoa is tender. Top with parsley and a dash of hot sauce.

This soup is delicious, healthy and easy. Yes, food can actually be all three!   Enjoy.