Chicken and Quinoa Soup

A slightly spicy, very tasty and nourishing soup.

Ingredients:

• 1 tablespoon oil

• 1 medium onion, chopped

• 3 stalks celery, chopped

• 2 cups carrots, chopped

• 1 teaspoon Cajun seasoning (I use cayenne for extra spice)

• 1 cup quinoa

• 4 cups chicken broth (home made is ideal)

• Salt and freshly ground pepper, to taste

• 2 cups chopped broccoli florets

• 2 1/2 cups shredded rotisserie chicken (white meat only), skin removed

• 2 tablespoons low fat sour cream (optional)

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun/cayenne seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.

2. Stir in quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.

3. Ladle the soup into bowls. Top with the sour cream and Cajun/cayenne seasoning to taste.