Homemade Chicken Soup

By Caroltoo

Ordinary chicken and rice soup is given an upgrade with a few superfoods in this comforting dish.

Homemade Chicken Soup
  • 1 T Quinoa (I used red, but any color is OK.)

  • 1 T Black Japonica/Mahogany rice (darker has more fiber, nutty flavor)

  • 1/2 cup Organic chicken broth (low fat, low sodium)

  • 2 T Chia seeds, soaked in chicken broth to hydrate

  • 1/2 cup Organic chicken broth (low fat, low sodium)

  • 2 cups Organic, low fat, low sodium chicken broth

  • 1 cup Baby carrots, cut in bite sized chunks

  • 4 stalks Celery, cut in bite sized chunks

  • 1 small Zucchini, sliced across width of zucchini

  • 1/2 cup Grape tomatoes (about 12)

  • 2 cups Spinach (raw measure—can substitute thawed frozen)

  • 1 Chicken breast, cut in bite sized pieces

  • Season with mixture of:

  • Oregano

  • Basil,

  • Black Pepper

  • Cardamom

  • Cinnamon

  • Cilantro

  • Coriander

  1. First, in a bowl, soak Chia seeds in 1/2 cup chicken broth for a minimum of 15 minutes to hydrate them.

  2. Put 1/2 cup chicken broth in a sauce pan and begin to cook quinoa and rice. Add liquid as needed until quinoa/rice mixture is cooked to al dente texture. After Chia seeds have soaked, add them to cooking quinoa and rice mixture. They will continue to hydrate as they cook, so watch the fluid level in the pan as they absorb fluid.

  3. In a wok or soup pot, bring remaining chicken broth to a light boil and add ingredients from carrots through chicken breast. Cook until veggies are crunchy/tender and chicken is lightly cooked.

  4. When quinoa/rice/chia mixture is crunchy/tender, add it and remaining fluid to mixture to soup pot. Add water to mixture, if needed. Continue to cook to blend flavors. Season soup to your taste with spices listed above. I didn't measure, but used Italian spices and pepper generously and others more lightly.

  5. Can be used as a vegetarian recipe by omitting the chicken and using a veggie broth base.

  6. Recipe is fully gluten-free and lactose free. Use organic produce when possible.

Nutritional Facts

Per serving
Total fat
1 gm
10 gm
20 gm
A 50% daily requirement
B6 25% daily requirement
C 25% daily requirement
Manganese 25% daily requirement
Niacin 50% daily requirement

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