Quinoa & Chicken Soup

* lots of protein and a fulfilling meal.

Serves 2

200g raw, chicken breast
250g pumpkin (grated)
1 medium carrot (grated)
½ medium leek (sliced thinly)
2 tsp chicken stock powder
2 cups water
¼ cup raw quinoa (soak and rinse first)
1 cup wombok cabbage (finely cut)
1 tsp olive oil
parsley for garnish

Method


Heat oil in large saucepan over medium heat.
Add the leek and pumpkin to the pan.
Add the stock and water to the pan. Cover and bring to a simmer then add the chicken and cook (place lid on saucepan) until the chicken is just cooked. Transfer to a plate and set aside to rest, once cooled shred the chicken.
Add the quinoa to the pan and simmer about 10 minutes (you may need to add a bit more water if too thick), add carrot.
Add the chicken and the cabbage into the pan and let simmer for a few minutes.
Divide the soup into two serves.

*I make double batch and place other serves in the freezer.
*Great soup to have post workout or night before and early training session.
*Can substitute chicken for beef.

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