SUSTAINABLE QUINOA DISHES
MADE FROM SCRATCH
CHICKEN SOUP WITH QUINOA
WHAT YOU’LL NEED:
1 whole chicken
12 cups water
1 medium pie pumpkin (peeled seeds removed and cut into bit size chunks)
1 onion diced
1 cup quinoa
3 stalks celery diced
2 carrots diced
4 cloves garlic minced
2 bay leaves
2 tsps dried thyme
2 tsp dried sage
Salt and pepper
2 cups spinach
1 ½ cups half and half
1 cup pumpkin puree
DIRECTIONS
Place the chicken in a large dutch oven or soup pot, cover with water.
Bring to a boil over medium-high heat, and boil until chicken is cooked through, about 25 mins. Remove chicken from the water, and let cool to touch. Once cool remove meat from the bones and shred.
Meanwhile, add the pumpkin, onion, garlic, quinoa, celery, carrots, bay leaves, thyme, and safe to the stockpot and bring back to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender, about 20-25 minutes.
Add the chicken, spinach and half and half, and pumpkin puree to the shoup, simmering until everything is heated through. About 5-7 minutes.