Creamy Chicken Breast and Leftover Quinoa Soup Recipe
Discover a delicious chicken breast and leftover quinoa cream of mushroom soup recipe. Perfect for using leftovers, this hearty meal is easy to make and satisfying.
Equipment
- 1 Large pot
- 1 ladle, knife
- 1 cutting board
Ingredients
- 2 tbsp olive oil extra virgin
- 1 lb chicken breast cubed
- 1 cup leftover quinoa
- 1 medium onion chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 4 cup chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the Oil: In a large pot, heat olive oil over medium heat.
- Cook the Chicken: Add cubed chicken breast and cook until browned. Remove from pot and set aside.
- Sauté Vegetables: In the same pot, add onions and garlic. Sauté until onions are translucent.
- Add Mushrooms: Stir in mushrooms and cook until they release their juices and become tender.
- Create the Base: Sprinkle flour over the vegetables and stir well. Gradually add chicken broth, stirring constantly to avoid lumps.
- Simmer: Return the chicken to the pot, add quinoa, and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Add Cream: Stir in heavy cream and let the soup simmer for another 5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
Tips and Variations
- Vegetarian Option: Replace chicken with tofu or more mushrooms, and use vegetable broth instead of chicken broth.
- Add Veggies: Enhance the soup with additional vegetables like spinach, kale, or carrots.
- Spice it Up: For a spicy kick, add a pinch of red pepper flakes or a splash of hot sauce.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 15g |
| Fiber | 3g |
| Sodium | 500mg |
