Aguadito, Quinoa & Chicken Soup
Aguadito, Quinoa & Chicken Soup
Get cozy with this quick and healthy soup recipe by Adrian Richardson.
  • Difficulty Level Easy
  • Technique Boiling
  • Cooking Time 35 minutes
  • Yield 2 to 3 servings
  • 1 large bunch coriander, chopped
  • 1 medium white onion, roughly chopped
  • 2 garlic cloves, peeled
  • 1 green chilli, deseeded and finely chopped
  • 4 tablespoons extra virgin olive oil
  • 1-1.5 litres hot chicken stock
  • 100 grams (cup) quinoa
  • 150 grams frozen peas
  • 2 skinless chicken breasts, diced
  • 1 teaspoon salt
  • Lime wedges to serve
  • Pepper to season
  1. Sweat the onions, garlic, chilli and ½ bunch chopped coriander in a pot with olive oil on high heat.
  2. Add the chicken stock and bring to a boil. Add the quinoa and simmer for 15 minutes or until the quinoa is cooked through.
  3. Add the chicken, frozen peas, spinach and ½ bunch chopped coriander and a squeeze of lime. Cook until piping hot (4-5 minutes).
  4. Divide the soup into bowls, season with salt and serve with wedges of lime and small drizzle of olive oil.

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