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2 tablespoons olive oil
1/2 pound chicken breast halves ; cut into bite sized pieces
3 stalks celery ; chopped
1 medium onions ; chopped
1 cup quinoa ; rinsed
1 teaspoon cajun seasoning
1 quart chicken broth
2 tablespoons sour cream
1/2 teaspoon kosher salt
black pepper ; chopped
2 cups carrots ; chopped
3 cups water
Submitted by mrmips
A nice variation on chicken soup. This time with quinoa instead of noodles!
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
- Heat oil in a large pot over medium-high heat.
- Add chicken and cook until done and juices run clear, about 10 minutes. Remove from pot and set aside.
- Add celery, onion, carrots and Cajun seasoning to the pot and cook until vegetables are slightly soft, about 5 minutes.
- Stir in the water, chicken broth, salt and quinoa.
- Bring to a boil, and then partially cover and reduce to a simmer. Cook until the quinoa begins to soften, about 10 minutes.
- Add the cooked chicken back to the pot and stir. Simmer for an additional 15 minutes.
- Season with additional salt and pepper to taste.
- Ladle the soup into bowls and top with sour cream and sprinkle with additional cajun seasoning.
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