Today was a day for soup in our house. Not just any soup, but chicken soup. Why, you might ask? Well, I’ll tell you why. Chicken pox have somehow wrangled their way into our household, so in an attempt to make my pretty little girl fox feel better, we are (somewhat inaccurately) punishing chickens of course; by turning them into soup. Delicious, delicious soup I might add filled with supper immune boosting, bug fighting wonder-foods.
This is it:
Ix cup black & white quinoa
1x decent sized chicken breast fillet
2x celery sticks
2x decent sized corn cobs
3x cups of good quality stock (as opposed to all that horrid stock you usually use…)
2x garlic cloves
1x finely chopped onion
In a large enough pot bring three cups of stock to boil, add the chicken and continue to boil until cooked through, remove from heat and slice the bird into small pieces before returning it to the broth. Place aside for now.
In a small pan, add 1 tbsp of olive oil and cook the onion, corn (removed from cob), celery and garlic, until the onion is lightly brown.
In a separate pot add the quinoa, most brands as a general rule suggest 1 part grain to 3 parts water. Bring to boil, simmer for 15 minutes and drain.
Add the quinoa, and the celery/onion mix to the broth and boil for a further 5 minutes stiring continuously.
Viola, chicken revenge!
Although the quinoa soaks up much of the fluid, a delicious chunk of crusty bread goes particularly well.