Turkey and Quinoa Soup

• Meat

  • 6 oz Turkey or chicken, cooked

• Produce

  • 3 Carrots, diced (2 cups
  • 3 stalks Celery
  • 3 cloves Garlic
  • 1 Onion, diced (2-3 cups, large
  • 1 tbsp Parsley, dried
  • 2 sprigs Rosemary, Fresh
  • 3 sprigs Thyme, fresh

• Pasta & Grains

  • 2/3 cup Quinoa

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 3 tbsp Flour
  • 1/2 tsp Paprika
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 4 cups Chicken broth or water
  • 4 cups Water

Found on memeinge.com

Description

Ingredients

• 1 TBSP olive oil
• 1 large onion, diced (2-3 cups)
• 3 carrots, diced (2 cups)
• 3 stalks celery, diced (1½ cups)
• 3 cloves garlic, minced (1 TBSP)
• 3 TBSP flour {I used whole wheat pastry flour - see note}
• 4 cups chicken broth or water
• 4 cups water
• ⅔ cup uncooked quinoa
• 6 oz. (1½ cups) cooked turkey or chicken
• ¾ tsp salt
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• ½ tsp paprika
• ¼ tsp cayenne pepper
• 1 TBSP dried parsley, crumbled

Directions

• Heat oil in a large soup pot over medium-high heat. Add onions, carrots, and celery. Sauté until tender, about 7 minutes. Stir in garlic and flour, and completely coat vegetables in flour.
• Slowly whisk in 1 cup of chicken broth {or water}. Make sure the flour is completely incorporated and there are no lumps. Stir in remaining chicken broth & water.
• Reduce heat to medium-low and stir in quinoa. Cover and simmer for 15 minutes, stirring occasionally.
• Stir in remaining ingredients, and simmer {partially covered} for 10-15 minutes. Take herb sprigs out of soup and serve. Enjoy!

Nutrition