Chicken & Quinoa Veggie Soup

I've always been more of a fan of chucky soups rather than puree soups as I'm all about the texture. It's rare for me to go past my Chicken Noodle Soup because it is just so damn nourishing and literally one of the best things you can eat to support your immune system, but I wanted to create a soup using just the basics I generally always in the kitchen and I wanted to make some for a friend who just had baby so didn't want it to be too pungent. So hence, here is my Chicken & Quinoa Veggie Soup that is super versatile and will work well with any seasonal veggies you've got.

If you haven't cooked with ghee before, I highly recommend it, it's a fabulous fat to cook with and bring a delicious flavour to this soup - extra virgin olive oil is a great substitute though. Enjoy!

Serves 4-6

Ingredients

1 x leek, sliced

1 x brown onion, diced

3 x garlic cloves, crushed

2/3 cup quinoa, rinsed

1.5L chicken bone broth/stock

2 teaspoons coriander powder

1 teaspoon turmeric powder

1 x carrot, diced

2 x zucchini, diced

1 x small sweet potato, peeled and diced

400-500g chicken thigh

Directions

Heat a soup pot to medium heat. Add 2 tablespoons of ghee (or extra virgin olive oil) to the pot. Add the onion and garlic, saute until translucent. Add the quinoa, coriander, turmeric, a pinch of salt and pepper, carrot, zucchini and sweet potato and stir. Add the broth/stock and bring to the boil. Reduce the heat to a simmer, add in and submerge the chicken thigh (add some water if you need), cover and cook for 15-20 minutes or until the chicken is cooked through. Remove the chicken, shred (I use a Thermomix, reverse, speed 4-5), then add back into the soup. Serve with fresh parsley and lemon juice.   

After some other delicious soup recipes? Try these:

• Quinoa & Chickpea Soup
• Moroccan Carrot & Lentil Soup
• Barley & Lentil Soup
• Nourishing Mung Bean Soup