In The Kitchen

More In The Kitchen

text size

Quinoa and Chicken Soup

Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Brian Tucker - Richland Community College

Yields: 8

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

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

Advertise with us!

Related Stories

Advertise with us!

Tonight on WRSP

7:00pm - Master Chef Junior

8:00pm - Gotham

9:00pm - FOX News at 9

Complete Schedule