ingredients:
1 tablespoon olive oil
2 celery sliced
3 carrots chopped
1 cup yellow onion diced
4 garlic cloves minced
2 bay leaves
1 lb. chicken breast (approx. 2 breasts)
1 cup quinoa rinsed
7 cups chicken broth plus more as needed
2 teaspoon hot sauce more or less to taste
½ teaspoon salt plus more to taste
black pepper to taste
lemon juice to taste optional
methods:
stove top
1. Heat oil in a dutch oven or large pot over medium heat, then add the celery, carrots, onion, and garlic; sauté for 5-7 minutes until the veggies soften.
2. Next, add the bay leaves, chicken, quinoa, chicken broth, hot sauce, and salt and bring the soup to a boil. Then, reduce heat to a simmer and simmer the soup for 30 minutes, or until the chicken is cooked.
Use kitchen tongs to remove the chicken and place it on a cutting board; use two forks to shred it, then place it back into the pot.
slow cooker:
Heat oil in a large skillet over medium heat, then add the celery, carrots and onion and saute for 7 minutes; add the garlic and sauté for 1 minute; transfer mixture to your slow cooker, along with the bay leaves.
Next, slice each chicken breast into 3 large pieces (this will help it cook at the same speed as the quinoa), then add the chicken to your slow cooker, along with the quinoa, chicken broth, hot sauce, salt, and pepper.
Cook soup on HIGH for approximately 3 hours. Remove the chicken with tongs and shred it, then place it back into the slow cooker. Divide into bowls, then season with lemon juice and fresh parsley
