Sunday, December 06, 2009

Joey's Chicken Vegetable Soup

I wanted to make something healthy this week with peppers but with protein - I decided on a soup with what I had lying around the house. I think it came out well. Feel free to experiment and add what you want.

1 lb of chicken breast (if it is one piece you might want to chop it up to a few large piece - you don't need to dice it)
2 cups of quinoa
2 spanish onions - diced
2 green peppers - diced
2 red peppers - diced
1 tablespoon of crushed garlic
9 cups of water
2 tablespoons of Worcestershire sauce
1 chicken bullion cube
1 teaspoon of red pepper flakes
1 teaspoon of black pepper
1 teaspoon (or as much to taste as you want) of sea salt
1 bay leaf

1. Splash some olive oil in a large soup pot and allow it to heat up (medium heat). Add the onions and cover for 5 minutes.
2. Add the garlic and red/green peppers. Cover again and allow to sweat for another 5 minutes.
3. Add 6 cups of water, the bouillon cube, the Worcestershire Sauce, the bay leaf, the red pepper, black pepper, and salt and bring the soup to a boil.
4. Once at a boil - Add the chicken and bring the stove top down to the lowest setting or off for 30 minutes.
5. After 30 minutes, take the chicken out (and the bay leaf) and bring the soup back up to a boil. The chicken will basically fall apart to the touch. Shred it up well and set it aside.
6. Once the soup is at a boil, bring it down to a low simmer and add the quinoa and stir. You can also add the shredded chicken back in. Allow the quinoa to cook for 15-20 minutes.

Season to taste