Chicken-noodle soup gets a healthy upgrade with this whole grain, vegetable-packed version. The carbohydrates in quick-cooking quinoa restock your energy stores, while the amino acids in chicken help rebuild broken-down muscle tissue post run, making this soup the ideal recovery meal.
Instructions :
- Heat the oil in a large pot over medium heat. Add the onion and carrots. Cook, stirring frequently, for 6 minutes. Add the chicken, mushrooms, celery, and garlic. Cook, stirring frequently, for 5 minutes.
- Add the broth, water, quinoa, and thyme. Season to taste with salt and pepper. Raise the heat to high and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes, or until the quinoa is tender. Ladle into bowls and top with the parsley and hot sauce, if using.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
