Chicken Soup with Quinoa, Sweet Potatoes, and Greens
This Chicken Soup with Quinoa, Sweet Potatoes, and Greens is warm, cozy, delicious, and packs a huge nutritional punch. It's gluten free, freezable, and inexpensive to make, and it only takes about 30 minutes to throw together!
In a large pot, the saute onion, celery, carrot, and sweet potato in butter (2 tablespoons) until softened (about 2 minutes).
Add the quinoa (1 cup), stir to coat.
Season with salt and pepper.
Add the stock (8 cups), bring to a boil, and simmer for 20 minutes (or until quinoa is cooked).
Stir in the chicken and greens, and continue heating until chicken is heated through and greens are wilted (about 5 minutes)
Notes
Freeze in an airtight container for up to 6 months.
If using raw chicken, cut it into small pieces, about 1/2" big, and add when you add the quinoa. It will poach as the soup simmers.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.