Protein Soup Recipe

Written by Robert J. Matthews

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1 lb boneless, skinless chicken breasts, cubed 6 cups chicken or vegetable broth 1 (15oz) can white beans, rinsed and drained 1 cup frozen peas

Ingredients

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1 cup chopped kale leaves 1/2 cup quinoa, rinsed 1 onion, chopped 3 carrots, peeled and sliced 3 cloves garlic, minced

Ingredients

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In a large soup pot over medium heat, add a drizzle of olive oil and sauté the onions until translucent, about 5 minutes.

Instructions

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Add the garlic and sauté for 1 minute until fragrant.

2

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Add the chicken, broth, carrots, quinoa, oregano and basil. Bring to a boil.

3

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Once boiling, reduce heat to low and simmer for 15-20 minutes, until chicken is cooked through and quinoa is tender.

4

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Stir in the white beans, kale and peas and cook for 5 more minutes until kale is wilted.

5

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Season to taste with salt and pepper.

6

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