Vegetable chicken quinoa soup

A hearty soup to beat those winter blues!





  1. 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.
  2. Add celery and carrots, sauté for 5 more minutes. Next add soup stock. Let cook for 5 more minutes.
  3. Now add canned tomatoes and zucchini.
  4. 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.
  5. 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!
  6. Store in fridge for up to 5 days or in the freezer for up to 3 months.