This soup is so easy and so yummy, even my picky daughter loves it! It makes a wonderful lunch or comforting dinner on a cold evening. Helpful tip: double the recipe and freeze half for later. I will never make chicken noodle soup again after eating this gem of a recipe!

Ingredients:

• 1 32-ounce container organic low-sodium vegetable broth
• 1-2 chicken breasts, cooked and shredded OR rotisserie chicken, shredded
• 1 large carrot, peeled and sliced into rounds
• 1/2 onion, chopped
• 1 celery stalk with leaves, cut into 1/2 inch slices
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 1 tbsp fresh flat-leaf parsley, chopped
• 1 cup cooked quinoa
• 1 tsp cumin (add more to taste, if desired)
• salt and pepper to taste
• dash of cayenne

Combine broth, garlic, and veggies and cook over medium heat until veggies are soft. Add quinoa, chicken, parsley cumin, salt, pepper, and cayenne. Stir and heat through; add more salt/cumin/pepper if needed to deepen the flavor of the soup. Enjoy!

This recipe was adapted from Christa Orecchio’s Easy Quinoa Veggie Soup. You can find her at The Whole Journey.