Quinoa Soup With Roast Chicken Recipe

Name: Quinoa Soup With Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 tablespoons olive oil; 1 yellow onion, finely chopped, about 1 1/2 cups; 1 large leek, white and light green parts, roughly chopped, about 1 1/2 cups; 1 large shallot, minced, about 1/3 cup; 2 tablespoons serrano or poblano chili, minced; 1 russet potato, small chopped, about 1/2 cup; 2 tablespoons fresh thyme leaves, finely chopped; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 3 cups vegetable broth, preferable homemade; 3 cups chicken broth, preferably homemade; 1/2 avocado, mashed; Juice from 1 lime; 1/3 cup quinoa grain, well rinsed; 1/4 cup Pecorino cheese, plus more for garnish, grated; 1 1/2 cups shredded roast chicken from 1 chicken breast; 1 teaspoon dry sherry; 1/4 cup toasted pumpkin seeds for garnish

Servings: persons

2-3 tablespoons olive oil
1 yellow onion, finely chopped, about 1 1/2 cups
1 large leek, white and light green parts, roughly chopped, about 1 1/2 cups
1 large shallot, minced, about 1/3 cup
2 tablespoons serrano or poblano chili, minced
1 russet potato, small chopped, about 1/2 cup
2 tablespoons fresh thyme leaves, finely chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 cups vegetable broth, preferable homemade
3 cups chicken broth, preferably homemade
1/2 avocado, mashed
Juice from 1 lime
1/3 cup quinoa grain, well rinsed
1/4 cup Pecorino cheese, plus more for garnish, grated
1 1/2 cups shredded roast chicken from 1 chicken breast
1 teaspoon dry sherry
1/4 cup toasted pumpkin seeds for garnish

1
Heat the olive oil in a large pot. I used a large Le Crueset wide-mouthed pot. Add the onion, leek, shallot, chili, potato, thyme leaves, salt and pepper, and saute over medium heat until onions are softening (about 15 minutes). Stir frequently to prevent the potatoes from sticking to the pot too much. The mixture should be very fragrant.
2
Add the broth(s), lime juice and avocado and bring to a simmer. Simmer until potatoes and chilies are softened, about 10 - 15 minutes. Puree 2 cups of the mixture. I used a submersible blender and the cup that came with it, and it worked perfect! Pour the puree back into the soup.
3
Add the quinoa grain and simmer for 20 minutes. The quinoa grain should be completely cooked and look like little question marks.
4
Stir in the Pecorino cheese, shredded roast chicken and sherry and cook for another 5 minutes until the chicken is warm. For this, I just bought a chicken that was already roasted at the store to save time, but you can roast a large chicken breast, shred it, and add it to the soup instead.
5
Serve warm garnished with a little grated Pecorino cheese and a sprinkling of toasted pumpkin seeds. Serve with bread and a green salad to complete the meal.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2-3 tablespoons olive oil, 1 yellow onion, finely chopped, about 1 1/2 cups, 1 large leek, white and light green parts, roughly chopped, about 1 1/2 cups, 1 large shallot, minced, about 1/3 cup, and more.

Yes, Quinoa Soup With Roast Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Soup With Roast Chicken

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