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In a large soup pot, heat olive oil to medium. Add onions and garlic. Sauté for a few minutes. Add dried Italian seasoning and sauté a few more minutes.
Add celery and carrots, sauté for 5 more minutes. Next add soup stock. Let cook for 5 more minutes.
Now add canned tomatoes and zucchini.
Add 1 cup of water and quinoa. Cover soup pot with a lid and reduce temp to low. Cook until quinoa is fully cooked, about 15 minutes. Next, add roast chicken cubes.
Add broccoli and fresh herbs and serve. Broccoli only takes a few minutes to cook which is why it should be added last. Enjoy with a Savoury Sweet Potato Biscuit!
Store in fridge for up to 5 days or in the freezer for up to 3 months.
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