The Soup Kitchen: Chicken Quinoa Soup

 

This is a twist on a recipe inspired by one from Jennifer Brady shared on Facebook. She did not provide any measurements, so I made it up as I went. 

The ingredients:

Rotisserie chicken deboned and shredded

4 C chicken broth

Frozen carrots and peas

diced onion

garlic powder (1 used approx. 2-3 tsp)

thyme (1 used approx.. 2-3 tsp)

Turmeric (1 used approx 1-2 tsp)

Rosemary (I used approx. 2-3 tsp)

salt and pepper to taste

1/2 C quinoa

The recipe: 

I added all the above ingredients to a slow cooker and cooked on HI for approx. 3 hours. 

Note: all of the ingredients are approx. so you can add more or less as you desire. You can add any other spices you desire. I will say the Turmeric gives it great color so if you omit that it will not look the same or taste the same. 

Garnish with crushed red pepper, crackers, or a slice of good bread.