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Soup’s On!!

Welcome back to Elevate’s Monday recipe post. It’s where I, Zoe, dig up and test recipes and then eat them (or get my taste tester to do it!) to be sure they’re worthy of your time! Today’s topic? Soup!

I do a lot with soup at my house. It goes with pretty much anything, and yes, you can have soup for breakfast!
This chicken and quinoa soup recipe is a good one – very versatile. You can pack it with just about any chopped vegetables you choose, boosting its’ nutritional value even more (think additional vitamins, minerals, and fiber!) 
The chicken and quinoa pack a great protein boost. 
Crumble some feta or goat cheese on the top of each bowl just before serving - it adds a little fancy to it! 
Make a double batch and freeze some in single serve containers. Mason jars work great for freezing and they’re safer than plastic when it comes to microwaving! Grab a frozen jar on your way out the door and by lunch time it will be semi-thawed and ready for the microwave! 
Post workout recovery meal? This is it!! Plenty of carbs and protein to feed your body. 
Plus, soup is good for the soul! 
Give it a try! 
Happy healthy eating from Zoe and the Elevate Staff!

RECIPE
Chicken and Quinoa soup

INGREDIENTS
1 ½ TBLSP olive oil
1 Cup shredded carrots*
1 Cup chopped yellow or sweet onions
¾ Cup thinly chopped celery
½ Cup thinly sliced green onions
1 @ 14.5 oz can no-salt-added diced tomatoes, drained
1 ½ tsp dried cilantro (I used about ¼ Cup chopped fresh instead.)
1 tsp ground black pepper
½ tsp ground cumin
10 Cups fat-free, low-sodium chicken broth (I used 5 Cups low sodium bone broth and 5 cups low sodium chicken broth)
¾ Cup uncooked quinoa**
1 rotisserie chicken, shredded. (Skin & bones removed)***

DIRECTIONS
Heat the olive oil in a large stockpot over medium heat. Add the carrots, onions, celery, green onions, and tomatoes and cook for 4 minutes more. 
Stir in the cilantro, pepper, and cumin and cook for 2 minutes more. 
Pour in the chicken stock, add the quinoa, and cook for 15 minutes more. 
Add the shredded chicken and cook for 5 minutes more.
Serve hot.

Zoe’s Optional Add-ons:
*Be creative and generous with your vegetables! You can add shredded Italian squash/zucchini, broccoli, spinach or any other vegetable to really boost the nutritional value! 
**More quinoa!! I use 1 FULL cup of uncooked quinoa instead of ¾ Cup. (Seriously…who uses only ¾ Cup of quinoa?!?!)
***Instead of a rotisserie chicken you can substitute 4 lbs of pre-cooked and shredded boneless skinless chicken breast. That will give the recipe an even lower fat and sodium content.
Thanks to thedailymeal.com for this healthy, versatile recipe!