Spring Chicken Soup with Veggies & Quinoa
Cooking for one recipes often leave out dishes like soup. Here we have created the perfect chicken soup for one with carrots, celery and dill. Simple to prepare, this dish calls for only seven ingredients but tastes like many more. The pre-shredded carrots and cooked chicken cut the time down to a short 25 minutes of cooking. Easy cooking quinoa adds a hearty note to the dish making this soup delicious and filling. Serve with some crackers for a traditional feel or add a quickly bagged salad for a crunchy side of veg.
Fat free chicken broth
1 rib(s), small, sliced
½ cup(s), matchsticks
Uncooked sugar snap peas
½ cup(s), halved
Cooked shredded chicken breast
3 Tbsp, fresh, chopped
- Bring broth to a boil in a 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.