#dairyfree Chicken Vegetable Quinoa Soup

I love soup! It is quick and easy to make especially since I turn to my slowcooker 100% of the time. Most days I will start it first thing in the morning but this time, I started the slowcooker in the early afternoon and set it to high for 4 hours. It turned out great! And it saved my family from eating leftovers so they could have a fresh meal. For some reason, my family is not as big on leftovers as I am but no worries, nothing goes to waste...I take the leftovers for lunch at work!

1 12 oz. can V8 (low sodium - you could easily substitute tomato sauce or crushed tomatoes if you want a chunkier soup)
2 cups of water (use more or less depending on broth preferences)
1 breast of chicken (skinless, boneless)
1 large zucchini (cut into bite sized chunks)
5 small sweet peppers (cut into bite sized pieces)
1/4 cup chopped onion
4 tsp Seasonings: My mix has rosemary, cilantro, black pepper, garlic, onion, salt, sugar, ginger
1/4 tsp crushed red pepper (optional)
1 cup frozen peas
1/4 cup quinoa

Put all ingredients except the frozen peas and quinoa into your slowcooker. Set the timer and go enjoy your day! When there is about 1 hour left of cooking time, pull out the chicken breast and cut into bite sized pieces. Some days I just shred the chicken. Put the chicken back into the soup and add the peas and quinoa. Continue to cook until you are ready to eat!

Servings: 3-4

I served the soup with toast topped with olive tapanade. It was delicious!

This recipe is easy to double or add more meat if you want a meatier meal. You could also swap out the zucchini for other vegetables you may have on hand and yes, tossing in a mix of leftover veggies would be a wonderful idea!

Daily Gratitude: I am thankful for slowcookers!
Daily Affirmation: I can make soup out of anything!

1 comment:

  1. That sounds so easy. I'm a big fan of easy and slow cookers so I'll have to give it a go.


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