Chicken Quinoa Soup

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoons fresh grated ginger
• 2 teaspoons fresh grated lemongrass*
• 3 large carrots (sliced and halved (~2 heaping cups))
• 3 large celery stalks (sliced (~2 heaping cups))
• 1/2 medium yellow onion (finely diced)
• 8 cups chicken broth
• 3/4 cup uncooked quinoa
• 1 tablespoon Frank's Hot Sauce
• bundle of rosemary*
• 15 oz. great northern beans (drained and rinsed)
• 1 lb. boneless, skinless chicken breast
• 3 bay leaves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 medium lemon (juiced)
• Fresh parsley (for serving)

Steps

1. 1

   Heat the olive oil in a large stockpot over medium/high heat. When the olive oil is fragrant, add in the garlic, ginger, lemongrass, carrots, celery, and onion.

2. 2

   Sauté veggies for about 5-7 minutes, or until the onions are translucent.

3. 3

   Add in the chicken broth, quinoa, hot sauce, rosemary, beans, chicken, bay leaves, salt, and pepper. Mix and bring to a rolling boil.

4. 4

   Once boiling, reduce heat to low and cover. Simmer for 30 minutes.

5. 5

   After 30 minutes, remove the rosemary bundle and discard. Transfer the chicken to a plate or cutting board and shred it with 2 forks. Place the shredded chicken back in the stockpot and mix.

6. 6

   Turn off the heat and mix in the juice from one whole lemon. Serve with a lemon wedge and fresh parsley.