Monday, October 29, 2012
With the changing of leaves and the temperatures drastically dropping, it calls for pulling out the fuzzy socks, cozy sweaters, and favorite soup recipes!
Or if you like experimenting in the kitchen, it can also mean looking for new recipes in hopes of adding to the stash of favorites. I came across this recipe and couldn't wait to try it. I made a few revisions to compliment what I already had in my pantry and to also include our preferences. For instance: when it comes to soup, meat chunks are always preferred over shredded meat. [smile]
Harvest Chicken Quinoa Soup
1 tablespoon olive oil
2 carrots, chopped
1 onion, chopped
1 garlic clove, minced
7 cups chicken broth
2 small/medium potatoes
2 boneless chicken breasts
2/3 cup quinoa
1/2 acorn squashed, fully cooked and peeled
1 1/2 cups spinach
1/4 cup Parmesan cheese
favorite soup seasonings (salt, pepper, parsley, thyme, etc...)
Begin by simmering the oil, carrots, onion, and garlic for 10 minutes. Scrub and cube the potatoes, then add them to the soup along with the broth and seasonings. While that simmers for another 10 minutes, cut the chicken into bite-size chunks and rinse the quinoa. Add them both to the soup and simmer until chicken and quinoa are fully cooked (around 20 minutes). Cut the squash into cubes and chop the spinach; add with the cheese and simmer an additional 3-5 minutes. Toast some bread and enjoy!
(I haven't tried this recipe in the slow-cooker yet, but I think it should adjust quite nicely.)
And now that I've told you about one of my new favorite soups, typed up the recipe, and looked at pictures of it, I have worked up an appetite for a big, steaming bowl of this delicious soup. Thankfully I have leftovers in my fridge... [grin]
What are a few of your favorite things about autumn?