Usually this time of year I’d be brainstorming ways to minimize the use of my stove and oven in my cooking routine, but this last month has been a time of almost constant rain and cool temperatures. While others were proclaiming Memorial Day the beginning of barbecue season, I was simmering a heartwarming soup. This soup was adapted from a Black Bean and Quinoa soup we’d tried and loved in the pre-FODMAP awareness days. It was such a flavorful soup for being vegetarian and I was sad to say goodbye to it. When our chilly May began wearing out my soup recipes arsenal, I decided to revisit it, lift it’s essence, and turn it into a great soup that would work for our family and some of our sensitive bellies. The result is a delicious, surprisingly low-maintenance soup.

Chicken Quinoa Soup

  • 1 can diced tomatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 medium carrots (or 4 small)
  • 2 bay leaves
  • 6-8 C chicken broth
  • 2 chicken legs
  • 3/4 C quinoa
  1. Add the diced tomatoes to a large pot over medium heat. Add the garlic powder, onion powder, cumin, oregano, and pepper flakes. Sauté for about a minute until the seasonings are evenly mixed into the tomatoes.
  2. Add the chicken broth (start with the lower amount), carrots, bay leaves, and the whole chicken legs. Yes, that’s right, throw those whole legs in there without a thought to cutting up the meat. Trust me on this, tI’m saving you time and those legs are saving you money. Bring the mixture to a boil and then simmer for 10-15 minutes or until the chicken is thoroughly cooked and the meat can easily be pulled off the bones.
  3. Once the chicken has reached that point, fish the legs out. Pull as much chicken meat off the bones as you can with a fork or your fingers. (Warning: You will need to let it cool a bit if using your fingers. I know I need that warning.)
  4. Add the chicken back to the soup along with the quinoa. Cook for another 10 minutes or until the quinoa is cooked.
  5. Season with salt and pepper to taste and pull out the bay leaves. Serve with chips, sour cream, cilantro, avocado slices, or whatever toppings your heart desires.

Written by Audrey

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