CHICKEN AND QUINOA SOUP
Ingredients
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.