Sopa de quinua con pollo — chicken quinoa soup
A quinoa, chicken and sweet potato soup with oregano and coriander.
Active time35 min
Cooking30 min
Total3 hResting : 2 h
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Ingredients
- 10 fresh coriander sprigs
- 120 g raw carrot
- 60 g raw celery
- 1 bay leaf
- 2 garlic cloves
- 120 g raw onion
- 500 g raw sweet potato
- 650 g raw boneless skinless chicken breast
- 1500 ml chicken stock
- 4 tbsp sunflower oil
- 1 tsp dried oregano
- 160 g raw quinoa
- 1 tsp salt
Preparation
Rinse the quinoa under running water until clear. Cover with water and soak for 120 min, then drain. Discard this water.
160 g raw quinoa- colander
- mixing bowl
Peel and chop the onion and garlic. Peel and dice the carrot and sweet potato. Wash and slice the celery. Dice the chicken and coat with salt and oregano. Wash and chop the coriander.
10 fresh coriander sprigs120 g raw carrot60 g raw celery2 garlic cloves120 g raw onion500 g raw sweet potato650 g raw boneless skinless chicken breast1 tsp dried oregano1 tsp salt- knife
- chopping board
- peeler
Heat the oil in a saucepan. Soften the onion and garlic for about 5 min. Add the chicken and sauté for 6 min. Add carrot, celery, sweet potato, drained quinoa, stock and bay leaf. Simmer for 10–15 min until the vegetables and quinoa are tender and the chicken is cooked through. Remove the bay leaf and stir in the coriander before serving.
1 bay leaf1500 ml chicken stock4 tbsp sunflower oil- saucepan
- spoon
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration