top of page



1 lb. boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes

4 cups fat-free, low-sodium chicken broth

1 large onion, chopped

3/4 cup water

1 medium carrot, sliced

3 large garlic cloves, minced

1 Tbsp. chopped, fresh thyme

1 medium dried bay leaf

1/4 tsp. pepper

1/3 cup uncooked quinoa, rinsed, drained

2 oz. sugar snap peas, trimmed, sliced diagonally

In a large saucepan, stir together the chicken, broth, onion, water, carrot, garlic, thyme, bay leaf, and pepper.

Bring to a boil over medium-high heat. Reduce the heat and simmer, partially covered, for 5 minutes.

Stir in the quinoa. Cook for 5 minutes.

Stir in the peas. Cook for 5 to 8 minutes, or until the quinoa is tender and the chicken is no longer pink in the center.

Discard the bay leaf before serving the soup.

bottom of page