Spinach, corn and quinoa chicken soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | cans | Low-sodium chicken broth |
| ½ | cup | Quinoa, rinsed |
| 2 | cups | Cooked chicken, diced |
| 4 | cups | Spinach, chopped |
| 1 | cup | Whole kernel corn, frozen |
| ½ | cup | Scallions, chopped |
| Salt and pepper | ||
| Hot pepper sauce | ||
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.
Recipe by: Grain Power - Helen Taylor Jones Posted to MC-Recipe Digest V1 #602 by Vickie Regnart <ec628964@...> on May 08, 1997