2 cups cooked chicken, shredded
1 cup quinoa
4 cups chicken broth
1 cup chopped carrots
1 cup chopped celery
1 cup spinach or kale
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
In a large pot, heat a splash of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the chopped carrots and celery, cooking until slightly softened, about 5 minutes.
Next, add the shredded chicken, quinoa, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the quinoa is tender and the soup has thickened slightly.
Fold in the spinach or kale, and cook for an additional 5 minutes until the greens are wilted.
Taste and adjust seasonings as needed. If you desire a heartier texture, let the soup sit for a few minutes off the heat, allowing it to absorb more of the broth.
Serve hot, garnished with fresh herbs if desired. Enjoy your Chicken Quinoa Soup with a slice of rustic bread or on its own!