When you've got leftover chicken, and it's winter time, I like to make soup. This soup is very hearty and good for you and tastes delicious. You can add whatever veggies you like. I like to use up those little bits and bobs from the freezer, and whatever else is begging to be used out of the veggie drawer in the fridge. Adding quinoa (a tiny gluten-free grain which cooks up much like rice), in place of pasta or rice, makes this a very wholesome soup adding extra protein and fiber. It's great for those cold evenings, very simple to make, and stores well up to 3 days in the fridge.
Leftover Chicken and vegetables with quinoa soup
Ingredients:
1 tetra pack of chicken stock (President's choice organics or Campbells are both gluten free)
1/2 cup quinoa
1/2 cup water
1 cup diced leftover chicken (give or take)
1 - 2 cups diced vegetables (green beans, broccoli, cauliflower, corn, onions, celery and/or carrots)
In 1 quart pot, add chicken stock, chicken and vegetables. Bring to a boil. Turn heat to low and add water and quinoa. Let simmer for 15 minutes. Remove from heat and let sit for 5 minutes before serving. Makes 2 healthy meal servings or 4 small starter servings.
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