Kitchen Clips: Chicken and Quinoa Soup

Chicken and Quinoa Soup is low in sodium, which makes it is a good heart-healthy option. Ashley Dixon, Purdue Extension Educator, shows how easy it is to use quinoa in this soup. See the recipe below.

INGREDIENTS:
4 cups fat-free, low-sodium chicken broth
3/4 cup water
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 large onion, chopped
1 medium carrot, sliced
3 large garlic cloves, minced
1 Tbsp chopped, fresh thyme
1/4 tsp pepper
1 medium dried bay leaf
1/3 cup uncooked quinoa, rinsed & drained
2 oz. sugar snap peas, sliced diagonally

DIRECTIONS:
1. In a large saucepan, stir together the broth, water, chicken, onion, carrot, garlic, thyme, pepper, and bay leaf. Bring to a boil over medium-high heat.
2. Reduce the heat and summer, partially covered, for 5 minutes.
3. Stir in the quinoa. Cook for 5 minutes.
4. Stir in the peas. Cook for 5 to 8 minutes, or until the quinoa is tender and the chicken is no longer pink in the center. Discard the bay leaf before serving the soup.