Chicken and Quinoa Soup

Chicken and Quinoa Soup

Ingredients:

• 1 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
• 4 cups fat-free, low-sodium chicken broth
• 1 large onion (chopped)
• 3/4 cup water
• 1 medium carrot (sliced)
• 3 large garlic cloves (minced)
• 1 Tbsp. chopped, fresh thyme
• 1 medium dried bay leaf
• 1/4 tsp. pepper
• 1/3 cup uncooked quinoa (rinsed, drained)
• 2 oz. sugar snap peas (trimmed, sliced diagonally)

Directions:

1. In a large saucepan, stir together the chicken, broth, onion, water, carrot, garlic, thyme, bay leaf, and pepper. Bring to a boil over medium-high heat. Reduce the heat and simmer, partially covered, for 5 minutes.
2. Stir in the quinoa. Cook for 5 minutes.
3. Stir in the peas. Cook for 5 to 8 minutes, or until the quinoa is tender and the chicken is no longer pink in the center. Discard the bay leaf before serving the soup.