Chicken Quinoa Soup


2 tablespoons olive oil
1 sweet onion, diced
2 large carrots, sliced diagonally
2 celery ribs, cut in half length wise, and then sliced diagonally
2-3 garlic cloves, minced
1 bay leaf
1 1/2 teaspoons dried thyme
8 cups chicken broth
2/3 cups quinoa, rinsed well
1 1/2 cups shredded/chopped cooked chicken
salt and pepper
In a large stock, heat the oil over medium heat. Add the onion, carrots, celery, garlic, the bay leaf, and thyme and cook, stirring occasionally, until the vegetables are just softened, about 5 minutes. Add the chicken stock and quinoa and bring it to a boil. Reduce the heat and simmer until the quinoa is cooked, about 15-20 minutes. Stir in the chicken and allow to cook a few minutes, until the chicken is thoroughly heated. Remove the bay leaf before serving. Enjoy!

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