Spring Chicken Soup with Veggies and Quinoa
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
This easy soup for one relies upon supermarket staples like bagged matchstick carrots and cooked chicken breast.
Ingredients
Fat-free reduced sodium chicken broth
1¾ cup(s)
Celery
1 stalk(s), large, sliced
Carrots
½ cup(s), matchsticks
Uncooked quinoa
2 tbsp(s)
Uncooked sugar snap peas
½ cup(s), halved
Cooked skinless, boneless chicken breast
½ cup(s), chopped, shredded
Fresh dill
3 tbsp(s), chopped
Instructions
1
Bring broth to a boil in small saucepan over high heat. Add celery, carrots and quinoa; cover and simmer over medium-low heat, 10 minutes.
2
Add sugar snap peas and chicken; cover and simmer until vegetables and quinoa are tender, 5 minutes. Remove from heat; stir in dill. Season with salt, pepper and a squeeze of lemon, if desired.
3
Makes 1 serving.
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