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Photo of Spring Chicken Soup with Veggies and Quinoa by WW

Spring Chicken Soup with Veggies and Quinoa

3
Points® value
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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