Anti Inflammatory Chicken Soup with Quinoa
This Anti Inflammatory Chicken Soup with Quinoa is filling, nutritious and loaded with flavor. Anti Inflammatory seasonings such as garlic, black pepper and turmeric are cooked with tender and juicy chicken thighs along with onions, carrots and celery to create one delicious homemade broth.
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Equipment
Ingredients
- 5 chicken thighs- bone in skin on ( about a 1 ½ pounds)
- 2 tbsp extra virgin olive oil
- 1 small/medium white onion diced
- 1 ½ cups celery diced
- 1 ½ cups carrots diced
- ¾ cup peas frozen
- kosher salt and pepper as needed
- 1 teaspoon turmeric
- 1 1/2 cups quinoa cooked
- 6 cups water
- 1/4 cup Italian parsley
Instructions
- Saute the Mirepoix : In a large pot or dutch oven, add the olive oil over medium heat. Add the onions, carrots and celery and saute for 5 minutes or until the veggies start to sweat. Then add in the garlic and continue to statue for another 1-2 minutes.
- Add the Chicken: Add the chicken thighs and season with salt and pepper. Pour in the water and add the ground turmeric.
- Cook the Soup: Bring the soup to a boil then turn the soup down to low. Let it simmer for about an hour or until the chicken meat starts to fall off the bone. Add the peas towards the end of cooking. Shred the chicken if desired and discard the skin and bones.
- Adjust Spices and Salt: Taste test the broth and adjust the salt, pepper and turmeric if needed. Add in the lemon juice and the parsley. To serve, add ¼ cup of quinoa to a bow and serve the soup over the top.
Notes
Notes:
Storing and reheating:
Store the quinoa separately. Store the soup in an airtight container in the fridge for up to 2-3 days. Helpful tips:
- Don’t rush the cooking process. The chicken thighs will take time to cook and once they are done, the meat will fall off the bone easily.
- Cook the quinoa separately.
- The amount of salt you use is totally up to you. I salt in layers, starting with salt on the chicken then I add more salt later and taste test the broth.
- Finish with lemon juice and fresh herbs for the best flavor.
- Shred the chicken thighs with 2 forks and discard the skin and bones. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Store the quinoa separately. Store the soup in an airtight container in the fridge for up to 2-3 days. Helpful tips:
- Don’t rush the cooking process. The chicken thighs will take time to cook and once they are done, the meat will fall off the bone easily.
- Cook the quinoa separately.
- The amount of salt you use is totally up to you. I salt in layers, starting with salt on the chicken then I add more salt later and taste test the broth.
- Finish with lemon juice and fresh herbs for the best flavor.
- Shred the chicken thighs with 2 forks and discard the skin and bones. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Nutrition
Calories: 662kcalCarbohydrates: 38gProtein: 37gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 177mgSodium: 42656mgPotassium: 896mgFiber: 6gSugar: 3gVitamin A: 10975IUVitamin C: 13mgCalcium: 107mgIron: 4mg
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