Chicken, quinoa & vegetable soup

Per Serving (serves 4):
200 Calories
32g Carbs
25g Protein
8g Fat

1 tsp ghee or olive oil
1 medium sized white onion, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled and grated
15g jalapeño peppers, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
a good pinch of sea salt and ground black pepper
1 litre chicken stock (made with one organic stock cube)
400g cooked chicken breast, shredded
300g all-rounder potato, peeled and diced
80g quinoa, rinsed and drained
50g kale, rinsed

Melt the ghee/oil in a large saucepan over a medium heat. Add the onion
and fry gently for 3-4 minutes, stirring occasionally.

Add the celery, garlic and carrot, stir well and fry for 2 minutes, stirring occasionally.

Add the jalapeño peppers, ground spices, salt and pepper and stock. Stir well and bring to a gentle simmer.

Add the chicken, potato and quinoa. Stir, cover and cook for 25 minutes.

Add the kale and cook for 3 minutes. Serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

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