A HEALTHIER ME

Ingredients

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

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4 cups fat-free, low-sodium chicken broth

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1 large onion, chopped

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3/4 cup water

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1 medium carrot, sliced

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3 large garlic cloves, minced

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1 Tbsp. chopped, fresh thyme

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1 medium dried bay leaf

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1/4 tsp. pepper

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1/3 cup uncooked quinoa, rinsed, drained

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2 oz. sugar snap peas, trimmed, sliced diagonally

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

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

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Stir in the quinoa. Cook for 5 minutes.

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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.

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Discard the bay leaf before serving the soup.