1 cup quinoa
2 cups cooked chicken (shredded)
4 cups chicken broth
1 medium onion (diced)
2 carrots (diced)
2 celery stalks (diced)
2 cloves garlic (minced)
1 teaspoon dried thyme
Salt and pepper to taste
Start by gathering all your ingredients. If you’re using whole chicken breasts, make sure they are cooked and shredded in advance to save time.
In a large pot, heat some olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
Pour in the chicken broth and bring to a gentle boil. Add the quinoa, reduce heat, and let simmer for about 15 minutes.
After 15 minutes, stir in the shredded chicken. Allow it to heat through for another 5 minutes.
Taste the soup and add salt and pepper accordingly. Feel free to adjust any other seasonings to your liking.
Once it’s ready, ladle the soup into bowls and garnish with fresh herbs if desired.