Spinach, Corn & Quinoa Chicken Soup
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 2 | cans |
chicken broth
|
*
|
| ½ | cup |
quinoa
rinsed |
|
| 2 | cups |
chicken
diced |
|
| 4 | cups |
spinach
chopped |
|
| 1 | cup |
whole kernel corn, frozen
|
* |
| ½ | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 2 | cans |
chicken broth
|
*
|
| 118 | ml |
quinoa
rinsed |
|
| 473 | ml |
chicken
diced |
|
| 946 | ml |
spinach
chopped |
|
| 237 | ml |
whole kernel corn, frozen
|
* |
| 118 | ml |
scallions, spring or green onions
chopped |
|
Directions
In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over high heat.
Stir in quinoa and cooked chicken; simmer, covered, 15 minutes.
Add spinach, corn and scallions; return to boiling.
Reduce heat; simmer 4 to 5 minutes.
Season to taste with salt, pepper and hot pepper sauce.
