Friday, December 2, 2016
I went into making this soup with high hopes but a little reservation. Quinoa with a parmesan flare? I wasn't sure. I am SO glad I made this soup because it's terrific! I will be making this one again and again. I am excited about the leftovers because it made a huge amount. (Sorry, bad picture. It looks delicious and smells divine in real life.)
quinoa chicken parmesan soup (adapted from the sister's cafe)
2 giant frozen chicken breasts from Costco
1 cup quinoa
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
2 teaspoons minced garlic
1 yellow onion, finely chopped
1 (24 ounce) can Hunts garlic and herb flavored spaghetti sauce
1 (14.5) ounce can petite diced tomatoes
6 cups chicken broth
3/4 cup freshly grated Parmesan cheese plus more for sprinkling
Spray your slow cooker with nonstick spray.
Place frozen chicken breasts into slow cooker.
Rinse quinoa and add it along with the Italian seasoning, oregano, garlic, onion, spaghetti sauce, petite tomatoes and chicken broth.
Cook on High for 6-7 hours.
Remove the chicken and shred then add it back to the soup.
Season with salt and pepper. Stir in Parmesan and allow to melt.
Top with more Parmesan and fresh basil if you'd like.