Hearty Chicken Quinoa Soup

Ingredients

• 3 whole Chicken Breasts (boneless)
• 1 bag (16 Oz. Size) Soup Beans, Sorted To Remove Debris
• 16 ounces, weight Quinoa (brown Rice, Farro And/or Barley Would Work Also Work Well)
• 1 can (28 Oz. Size) Canned Stewed Tomatoes (chopped)
• 1 Onion, finely chopped
• 2 cups Carrots, Sliced
• 2 cups Celery, Chopped
• 2 cups Cabbage, Shredded
• 3 cloves Garlic, Minced
• 2 envelopes (1 Oz. Size) Onion Soup Mix

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the soup beans in a large bowl of water overnight, then drain and rinse them well.

2. Put the drained beans and the whole chicken breasts in a large pot with plenty of water. Bring to a boil, then simmer for 40 minutes until the beans are soft and the chicken reaches 165°F (74°C) in the thickest part.

3. Remove the chicken to a board, let it cool slightly, then shred it with two forks and set aside.

4. Add the chopped onion, sliced carrots, chopped celery and minced garlic to the pot. Simmer for 10 minutes until the vegetables begin to soften.

5. Stir in the stewed tomatoes, the onion soup mix, the quinoa and enough water to cover everything by about 2 inches. Simmer for 30 minutes until the quinoa is tender.

6. Stir in the shredded chicken and shredded cabbage. Simmer for 10 minutes until the cabbage is wilted and everything is heated through, then serve hot.