Ingredients
Units
Scale
- 8–10 cups of your homemade chicken stock
- 2 cups of pulled chicken, for example from the stock making process
- 2 large carrots, cut into half inch pieces
- 2 large celery ribs with leaves if possible, cut into half inch pieces
- 2 ripe tomatoes, seeded and chopped
- 2 teaspoons sea salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper, adjust to taste
- small handful of fresh parsley, chopped
- about 2 cups cooked quinoa*, or substitute cooked brown or wild rice, or cooked noodles
Instructions
- I like to make this right after I make homemade chicken stock (recipe here) while everything is still hot.
- Place all of the ingredients in a large pot over medium heat for about 20 minutes until heated through.
- Season with salt and pepper to taste based on my recommendations above.
- Add the cooked quinoa to the pot 10 minutes before serving to warm through. Or, add a large scoop of quinoa to the bottom of each bowl and ladle the soup over the warm quinoa.
- Serve hot and enjoy.
- This soup will keep in the refrigerator in an airtight glass container up to 3 days.
Notes
*To cook quinoa, simply put it in a fine mesh strainer and rinse it for about 1 minute. Add it to a pot, then cover with double the amount of water or stock (e.g. 1 cup quinoa and 2 cups water). Add a pinch of salt, bring it to a boil, then cover and reduce to a simmer. Set a timer for 15 minutes to be sure it doesn’t burn to the pan. Cook until all of the water is absorbed, again about 15 minutes. Fluff with a fork and use immediately, or store in an airtight glass container up to a week in the refrigerator. 1 cup of dry quinoa will yield about 2 1/2 cups cooked.