Spring chicken soup with veggies & quinoa
Fat-free reduced sodium chicken broth
1 rib(s), small, sliced
½ cup(s), matchsticks
Uncooked sugar snap peas
½ cup(s), halved
Cooked skinless boneless chicken breast(s)
½ cup(s), chopped, shredded
3 tbsp(s), chopped
- 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.
- 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.
- Makes 1 serving.