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+ servings

Cure-All Chicken Soup with Quinoa and Sweet Potatoes

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 1 hour
Yields: 4 generous servings

Ingredients

  • 2 bone-in chicken breasts I sometimes just use the breast meat from a store-bought rotisserie chicken to save time.
  • 2 quarts low-sodium chicken stock divided
  • tablespoons extra virgin olive oil
  • 4 medium carrots peeled and sliced into ¼-inch rounds
  • 4 celery ribs washed and sliced into ¼-inch pieces
  • 1 yellow onion chopped
  • 2 garlic cloves minced
  • 1 medium sweet potato cut into ¾-inch cubes (approximately 2 cups cubed sweet potato)
  • Cayenne pepper optional
  • ½ cup uncooked quinoa rinsed
  • Salt
  • Pepper

For garnish: (optional)

  • ¼ cup freshly chopped cilantro
  • 1 avocado diced

Instructions

  • Place the chicken breasts in a medium saucepan or Dutch oven. Add enough chicken stock to cover the breasts and bring to a boil. Lower to a simmer and cook for 30 minutes. Remove the chicken from the stock and shred it using two forks (or your hands). Cover and set aside until ready to use.
  • Meanwhile, heat the olive oil in a large heavy-bottomed saucepan over medium heat. When hot add the carrots, celery, onion, and garlic and cook for 5 minutes until the onions are translucent and the vegetables are just tender.
  • Add the sweet potato and cayenne pepper and cook for 1 minute. Strain the chicken stock used to cook the chicken breasts into the pot and add the remaining stock (i.e. whatever you did not use to cook the chicken). Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are just tender.
  • Add the shredded chicken and quinoa to the pot and simmer for another 20-25 minutes. Season with salt and pepper to taste.
  • Serve your soup piping hot garnished with cilantro and avocado.