Chicken Vegetable Soup
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Chicken Vegetable Soup

Submitted by: Dianne ODonnell

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 4

Colorful, easy to make, hearty soup.


  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 c. chicken, cooked, free-range, organic
  • 1 c. onion, any type, organic
  • 7 c. chicken broth, organic, free-range
  • 1/2 c. quinoa, white, organic
  • 2 c. tomatoes, diced, fresh, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/2 tsp. thyme, dried, organic
  • 1 tsp. garlic powder, organic
  • 1 tsp. basil, dried, organic
  • 1/2 tsp. red pepper flakes, crushed, organic
  • 1 c. broccoli, fresh, organic
  • 2 c. spinach, fresh, organic


In a 4 quart sauce pan, saute diced onion in olive oil, and add diced, cooked chicken.

Add broth and stir in remaining ingredients, except for broccoli and spinach. Bring to a boil, reduce heat,and simmer for 30 minutes or until quinoa is tender.

Add broccoli and spinach and heat to serving temperature.

Makes 4 large servings.