Allergy Free Quinoa Chicken Soup

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Here we are again… yet another kiddo in my house is facing unknown allergy issues. As I had to do with my daughter, I am back on a top 8 allergen free diet since I breastfeed. I’ve got all the regular food down. I have my dairy and gluten free mac n cheese, knock off pizza and more. One thing you don’t think about going into an allergy free diet is soup! Everyone in our house got sick (turned out to be RSV which was a whole other case of nightmares) this last winter and I had absolutely no idea what to make for comfort food! Every canned soup had dairy and soy… every homemade recipe I could think of had gluten. Soooo, Quinoa Chicken Soup it was! This recipe was seriously so super easy to make (a necessity if cooking while feeling under the weather) and utterly delicious. It will probably become a staple in our home as it was just that good!

Ingredients:

20 cups of water

2-3 boneless, skinless chicken breasts

1 cup of quinoa

1 bag of baby carrots

1 celery stalk

1 tbsp pepper

3 tbsp Montreal chicken seasoning

1 tbsp salt

First of all… I’m all about ease. Whether you already have raw chicken or if your chicken is a little chilly in the freezer, it won’t matter. The first step is simply to throw your boneless skinless chicken breast in water and bring it to a boil. At this point, throw all your seasonings in. Whether you started it out frozen or not will make a difference as to how long you would like to boil it. Usually I start from frozen and about 2o min once it starts boiling is plenty. I would do 15 if raw. At this point, take it out and shred/cut it up with a knife. Even if it is not cooked all the way through, that is completely ok, it will cook through with the veggies.

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Throw all your chopped up chicken back in the boiling water and chop up your celery. Throw the celery as well as your bag of baby carrots (you can chop up the carrots if you like, sometimes I’m lazy) into the boiling chicken water! Let this boil for about 30 min. You know you are ready to move onto the next step if a fork will push through one of the carrots with a little bit of pressure.

unnamed (57)At this point, measure out a cup of quinoa and rinse it. Throw it in with the rest.Now, I usually start taste testing. Get a spoonful of the broth and taste it. If it needs more salt or pepper, add in as needed. This is all about personal taste. Let it boil until the quinoa is fully cooked.

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Lastly, Serve! You should have enough to last quite a while, and this stuff freezes incredibly easily. My deep freeze is packed at all times with ziplocks full of quinoa chicken soup for that moment that illness hits you and you just can’t cook. It’s even great for a meal just because. Enjoy!

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Ingredients:

20 cups of water

2-3 boneless, skinless chicken breasts

1 cup of quinoa

1 bag of baby carrots

1 celery stalk

1 tbsp pepper

3 tbsp Montreal chicken seasoning

1 tbsp salt

1. boil chicken- 15 min for raw or 20 min for frozen.

2. chop up chicken, throw in boiling water along with seasoning, baby carrots and chopped celery.

3. boil 30 min, add rinsed quinoa

4. boil until quinoa is cooked then serve, freeze leftovers

kristin2

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