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Quinoa and Chicken Soup

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Brian Tucker - Richland Community College

Yields: 8

Ingredients:
1 tablespoon     olive oil
1 cup        onion, chopped
1/2 cup        parsnip, chopped
1/2 cup         carrot, chopped
1/2 cup        celery, chopped
6 each        garlic cloves, minced
1/2 teaspoon    crushed red pepper
1 pound    boneless skinless chicken thighs, 1/2 pieces
8 cups        chicken broth, low sodium
1 teaspoon     kosher salt
1/2 teaspoon     black pepper
1 cup        uncooked quinoa
4 cups         kale, chopped

Directions:
1.    Heat half of the olive oil in a large pot.  Add the onion, parsnip, carrot and celery.  Saute the vegetables for 5 minutes, stirring occasionally.  Add the garlic and crushed red pepper and cook for 1 additional minute.  Remove the vegetable mixture from the pan and set aside. 
2.    Heat the remaining oil in the same pot and add the chicken pieces.  Cook for approximately 5 minutes until the chicken is browned and cooked through. 
3.    Add the vegetable mixture to the pot along with the chicken broth, salt and pepper.  Bring to a boil.
4.    Meanwhile rinse the quinoa in a fine strainer.  Once the broth has come to a boil add the quinoa.  Cover the pot and cook for 15 minutes.
5.    Add the chopped kale and parsley, and simmer uncovered for 3 minutes or until the kale is tender.  Ladle into soup bowls and serve. 

This recipe aired January 13, 2014.Quinoa and Chicken Soup


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