Ingredients:
- 1 medium onion, diced
- 3 large carrot, cut into rounds
- 2 large celery stalks, sliced
- 1 medium red bell pepper
- 1 medium orange bell pepper
- 3 garlic cloves, minced
- 12 oz chicken breast (slow cooked & shredded)
- 2 cups – low sodium, fat-free chicken broth
- ½ cup – quinoa, rinsed
- 1 cup – baby spinach leaves
- 1 medium lemon, juiced and zested
- 1 rosemary sprig
- Paprika, to taste
- Salt & Pepper, to taste
- Parsley, for garnish
Directions:
Place chicken and 1/2 cup of chicken broth in slow cooker for 3-4 hours on high. Meanwhile prepare onion, carrot, celery, and peppers and place into an oiled large pot on medium/high heat. Cook for 10-15 minutes until onion becomes translucent & vegetables become soft. Add chicken broth, lemon juice and zest to the vegetable mix. Add paprika, salt, pepper and rosemary sprig to the soup then bring to a simmer. Once the soup has reached a simmer, add the quinoa & baby spinach leaves and let it simmer for a further 10-15 minutes. Once chicken is cooked through, remove from slow cooker and shred before adding to the soup mix. Stir carefully to combine. Add parsley for garnish and enjoy! Serves 3
Nutrition Information per 2 cup serving:
Calories: 394 Protein: 37g Carbs: 34g
