Spring Chicken Soup with Veggies & Quinoa
- Total Time
This easy soup for one relies upon supermarket staples like bagged matchstick carrots and cooked chicken breast.
fat free chicken broth1 ¾ cup(s)
uncooked celery1 rib(s), small, sliced
uncooked carrot(s)½ cup(s), matchsticks
uncooked quinoa2 Tbsp
uncooked sugar snap peas½ cup(s), halved
cooked shredded chicken breast½ cup(s)
dill3 Tbsp, fresh, 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.