2 cups cooked and shredded boneless, skinless chicken breasts
1 cup uncooked quinoa
6 cups chicken broth
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons olive oil
2 bay leaves
Salt and pepper to taste
Rinse quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy. Set aside.
In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for about 5 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the shredded chicken, chicken broth, bay leaves, salt, and pepper to the pot. Bring to a gentle boil.
Once boiling, reduce heat and let the soup simmer for 20-25 minutes to allow flavors to meld.
Stir in the cooked quinoa and simmer for an additional 5 minutes.
Taste and adjust seasoning as needed. Remove bay leaves before serving. Enjoy hot!
