Spinach, corn and quinoa chicken soup

4 Servings

Ingredients

Quantity Ingredient
2 cups Water
2 cans Low-sodium chicken broth
½ cup Quinoa, rinsed
2 cups Cooked chicken, diced
4 cups Spinach, chopped
1 cup Whole kernel corn, frozen
½ cup Scallions, chopped
Salt and pepper
Hot pepper sauce

Directions

In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over high heat. Stir in quinoa and cooked chicken; simmer, covered, 15 minutes.

Add spinach, corn and scallions; return to boiling. Reduce heat; simmer 4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce.

Recipe by: Grain Power - Helen Taylor Jones Posted to MC-Recipe Digest V1 #602 by Vickie Regnart <ec628964@...> on May 08, 1997

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