Chicken noodle soup was a staple in my house when I was a kid. It was my favorite, and I would eat it even during summer when the heat was unbearable. This chicken quinoa soup has pretty much the same taste like my mom’s noodle soup, but it’s a little bit healthier and higher in protein. Which is great because I can track my macros without sacrificing taste.


× 1 cup cooked quinoa
× 250 g or 1/2 pound chicken breast
× 2 celery sticks, chopped
× 1 small onion, minced
× 4-5 champignon mushrooms, sliced
× 1/4 cup peas
× 1/4 cup sweet corn
× 1/2 cup carrots, diced
× 3-4 cans chicken or vegetable broth
× salt, pepper
× 2-3 tbsp olive oil
× fresh parsley


Sauté onion, celery, and carrots in olive oil for 5-7 minutes. Add mushrooms, peas, sweet corn and chicken breast and cook for another 5 minutes. Add cooked quinoa and chicken/vegetable broth and bring to a boil. Reduce the heat and simmer until all the vegetables are soft and the chicken is thoroughly cooked. Pull the chicken apart and serve hot!



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