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Cozy Quinoa and Chicken Soup

I was so excited about my dinner creation last night, so today I spent all day telling anyone who would listen about it. But really it was sooooo yummy!!

Finished Dish.jpg

Don't believe me? Try it your self and let me know.


  • 1 litre organic chicken stock

  • 1 cup of water

  • 1 Leek, cut into 1cm tick discs

  • 1 large Carrot, diced

  • 1 celery stick, diced

  • 200g Canned Lentils, drained and rinsed

  • 1/4 cup Quinoa

  • 2 Organic chicken brest

  • 1Tbs Mrs. Dash - Southwest chipotle seasoning

  • 1/2 Tsp Coconut butter

  • Salt and Pepper to tast

Mrs Dash.jpg


  • Place half the Coconut butter into a pot together with the leek and sautay until the leek is caramelised

  • Add carrot, celery, chicken stock and water to the pot and bring it to the boil

  • Place Quinoa into a small pot with 2/4 cup water and bring to the boil. Cover and cook on low for 15 min and until the water has evaporated.

  • Once the soup is boiling turn the heat down to let the soup simmer until the veggies are cooked to your liking. I like mine crispy so I leave it on for 5 min.

  • As the soup is simmering, clean your chicken and season it with Mrs. Dash.

  • Add the rest of the coconut butter to a frying pan and fry the chicken brest until brown and cooked through.

  • Take the chicken out and cut into strips

  • Rinse Lentils under warm water and add to the simmering soup

  • Season soup with salt and pepper, be careful not to season too much as your chicken also has seasoning which will mix into the broth

  • To server spoon out the soup add 2 tablespoons of the cooked quinoa and top with chicken

Left overs.jpg

Serves 3

Calories 280 per serve

I ate the rest today for lunch


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