The post-run chicken quinoa soup you need to try

Name: The post-run chicken quinoa soup you need to try
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 tsp. canola oil; 1 onion, diced; 2 carrots, sliced; 450 g boneless chicken thighs, chopped; 70 g sliced mushrooms; 2 celery sticks, sliced; 2 cloves garlic, minced; 940 mL chicken stock; 240 mL water; 130 g quinoa; 2 tsp. fresh thyme (or 1 tsp dried); salt and ground black pepper to taste; chopped fresh parsley (optional)

Chicken-noodle soup gets an upgrade for this post-run meal.

By Matthew KadeyPublished: 19 March 2019

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Chicken-noodle soup gets an upgrade with Matthew Kadey's wholegrain version. The slow-release carbs in quinoa restock your energy stores, while the amino acids in chicken rebuild muscle tissue.

Per serving: 214 calories, 18g carbs, 7g fat, 19g protein

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Yields:

6 serving(s)

Prep Time:

45 mins

Cook Time:

25 mins

Total Time:

1 hr 10 mins

Cal/Serv:

214

Ingredients

2 tsp.
canola oil
1
onion, diced
2
carrots, sliced
450 g
boneless chicken thighs, chopped
70 g
sliced mushrooms
2
celery sticks, sliced
2
cloves garlic, minced
940 ml
chicken stock
240 ml
water
130 g
quinoa
2 tsp.
fresh thyme (or 1 tsp dried)
salt and ground black pepper to taste
chopped fresh parsley (optional)

Directions

1. Step 1Heat the oil in a large pot over a medium heat. Add the onion and carrots. Cook, stirring frequently, for 6 minutes.
2. Step 2Add the mushrooms, chicken, celery and garlic. Cook, stirring frequently, for 5 minutes.
3. Step 3Add the stock, water, quinoa and thyme. Season to taste with salt and pepper. Raise the heat to high and bring the soup to a boil.
4. Step 4Turn the heat down to low and simmer for 15 minutes, until the quinoa is tender. Ladle into bowls and top with the parsley (if using).