A super easy, delicious and healthy soup that is hearty enough for dinner and gluten free too! Go back for seconds guilt free! xo :)
Makes 6-8 servings
- 2 32 oz. boxes of chicken or vegetable stock
- Olive oil spray to sauté the veggies
- 5-6 medium to large carrots, peeled and chopped
- 5-6 stalks of celery, chopped
- 1 large onion chopped
- Frozen or canned:
- 1 bag/can Corn (half bag/batch)
- 1 bag/can Peas (half bag/batch)
- 1 bag Edamame (half bag/batch)
- A few sprinkles of seasoning salt
- 1 roasted chicken, meat pulled off bone and chopped into bite size pieces
- 2 Tbsp chopped garlic (from a jar or bottle)w
- 2 tsp 21 Salute Seasoning (Trader Joes) or other dried soup herbs
- 2 tsp chicken bouillon granules (optional)
- ½ cup dry quinoa, brown rice, Basmati rice or any type you'd like)
- 1 bag of spinach
Pour chicken stock in pot and heat on medium heat. Sauté the carrots, celery and onion, one by one and add them to the soup. I also sauté the frozen or canned veggies as I think it enhances their flavor. Sprinkle a little seasoning salt on the frozen veggies as they sauté for a little boost. Add granulated chicken bouillon, which makes the broth even richer and doesn’t add many calories along with the 21 Salute Seasoning. Add chopped chicken, quinoa or rice, and bring to a boil. Turn down and simmer for 30-40 minutes then turn off heat. Add spinach and serve. The quinoa or rice will continue to swell as it sits. You can add more or less as you prefer and also additional chicken stock as needed. Serve with a thick slice of whole grain bread (excellent artisan bread at the Acme or Traders).
Enjoy! xo :)