‘Great Sauces Transform Good Food into Gourmet’
Homemade chicken soup memories
I love chicken soup. Maybe it’s because one of my first soup memories is the homemade chicken noodle soup my mom and her mom made for me. Yummer!
I love to whip up a batch of chicken soup with the traditional carrots and celery but rather than noodles, mix it up by tossing in a handful of quinoa. This version is seasoned with Cajun blackened seasoning and cooks in about 35 minutes. Add some Brussels sprout leaves at the end after you turn off the heat to ensure their bright color and crunchy texture. Healthy and savory, it’s chunky enough to satisfy plus warm and inviting with the nutty texture of quinoa. Serve with crusty bread.
2 of 2 part series ”Quinoa Soup and Salad”. Part 1 Mediterranean Quinoa Salad. For more on quinoa click here and here.
Recipe: Cajun Quinoa Chicken Soup
Prep Time: 10 Minutes | Cook Time: 24 Minutes | Yield: 14 cups | Level: Easy
- 1 Tbsp olive oil
- 1 medium onion, sliced
- 2 cups rough diced carrots
- 3 stalks celery, rough diced
- 1 tsp Cajun seasoning
- 1/2 cup quinoa
- 4 cups chicken stock
- 3 cups water
- freshly ground pepper
- 8 Brussels sprouts
- 2 1/2 cups diced cooked chicken breast
Special Equipment – large pot, mesh strainer
2 Meanwhile if the quinoa is not pre-washed, place in a mesh strainer and rinse with cold water. Add the quinoa, chicken broth, water, 1/2 tsp salt and a few grinds of pepper. Cover with a lid set slightly ajar, bring to a boil then reduce heat and simmer for 12 minutes.
3 Trim the ends off the Brussels sprouts and pull off the larger leaves, about 2/3 of them.
4 Add the chicken and continue cooking for 1-2 minutes until the chicken is heated through.
5 Take off the heat and stir in the Brussels sprout leaves allowing the residual heat to warm them through. Adjust salt and pepper. Ladle into soup bowls.
For the cooked chicken, purchase a rotisserie chicken and dice the white meat. Another alternative is to roast bone-in chicken breasts that have been drizzled with olive oil and lightly dusted with salt and pepper. Roast in the oven on 350 degrees for 35-45 minutes depending on their size. In either case remove from the bone and discard the skin. Cut in chunks.
Cajun seasoning is located in the spice section at the supermarket. It is also called Blackened Seasoning. It’s used to season meats but also jazzes up soups, salads and stews.
Quinoa is a boutique grain that’s actually a seed and relative to leafy greens like spinach and chard. Gluten-free, it’s very high in protein containing all eight amino acids plus a source of dietary fiber, B Vitamins and iron. It has a fluffy, slightly crunchy texture and nutty flavor with circular threads around each grain.
Serve this soup with crusty bread or corn muffins.
- Exchange Brussels sprouts for 1 1/2 cups of chopped Napa cabbage tops.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: February 22, 2013