1 lb chicken breast (diced)
1 cup quinoa
4 cups chicken or vegetable broth
1 cup carrots (sliced)
1 cup celery (sliced)
2 cups spinach (fresh)
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper to taste
Begin by washing and chopping all fresh vegetables. Dicing the chicken into bite-sized pieces will ensure even cooking.
In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the diced chicken. Season with salt and pepper. Sauté until the chicken is browned and cooked through, about 5-7 minutes.
Stir in the sliced carrots and celery. Cook for an additional 3-4 minutes until they start to soften.
Pour in the rinsed quinoa and broth. Add the garlic powder, thyme, and more seasoning as desired. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is cooked and the vegetables are tender.
During the last 5 minutes of cooking, stir in the fresh spinach, allowing it to wilt.
Taste the soup and add more salt, pepper, or spices as needed. Consider adding a squeeze of lemon for a fresh burst of flavor.
Ladle the soup into bowls while hot, and enjoy with crusty bread or a simple salad for a well-rounded meal.
