Chicken Quinoa Soup

Name: Chicken Quinoa Soup
Total time: 93
Yield: 8
Ingredients: 3 cups water; 1 cup quinoa; 2 teaspoons olive oil, divided; 5 skinless, boneless chicken breasts, cubed; salt and ground black pepper to taste; 1 yellow onion, chopped; 1 cup chopped carrots; 1 cup chopped celery; ½ cup chopped red bell pepper; ½ cup chopped yellow bell pepper; 2 tablespoons chopped garlic; 8 cups chicken broth; 2 cups chopped spinach leaves; ½ teaspoon dried marjoram; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon crushed bay leaf; ⅓ cup cornstarch; ¼ cup cold water

Recipe by riversiderunner from allrecipes.com

Dinner 2 Hr. 33 Mins.

Ingredients

8 servings

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3 cups water
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1 cup quinoa
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2 teaspoons olive oil, divided
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5 skinless, boneless chicken breasts, cubed
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salt and ground black pepper to taste
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1 yellow onion, chopped
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1 cup chopped carrots
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1 cup chopped celery
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½ cup chopped red bell pepper
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½ cup chopped yellow bell pepper

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2 tablespoons chopped garlic
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8 cups chicken broth
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2 cups chopped spinach leaves
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½ teaspoon dried marjoram
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½ teaspoon dried oregano
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½ teaspoon dried basil
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½ teaspoon crushed bay leaf
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⅓ cup cornstarch
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¼ cup cold water

Instructions

Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.