Chicken and Quinoa Minestrone

It’s 3 whole degrees outside. 3. That’s it.

The wind is howling from the north at a clip of 40 miles per hour, making it feel more like -20 degrees. That is just too dang cold, if you ask me.

One thing you need to survive an Oklahoma arctic blast is blankets. LOTS of blankets.

Second thing to add to your Oklahoma winter survival list: cats. LOTS of cats. I’ve consistently had a cat on my lap since I got home five hours ago. A cat, on top of two blankets, creates the ultimate warmth. That’s how you keep warm, heaters be damned.

Third thing on the checklist: soup. LOTS of soup. I’ve only eaten soup for dinner the last 4 days and I’m a-okay with that.

This is a soup that is perfect to get you through subzero temperatures. It’s warm, cozy and inviting. There are several layers of flavor in this soup. Don’t skip on the herb sauce to put on top, either. It’s a total game-changer.

This soup has everything you need in it. I love the green beans, kideny beans and chicken. Just kidding, I love EVERYTHING about this soup.

Chicken and Quinoa Minestrone

Servings: 4-6
Time: 45 mins
Difficulty: Easy
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A flavorful soup with chicken thighs, quinoa, green beans and kidney beans.

Ingredients

1 lb. boneless, skinless chicken thighs, chopped

1/4 cup + 2 TBS. olive oil

2 tsp. garlic powder

salt & pepper

1 yellow onion, diced

3 carrots, sliced

3 leeks, sliced

3 cloves garlic, sliced

2 cans diced tomatoes

4 cups chicken broth

2/3 cup red quinoa

Parmesan rind

1 lb. green beans, ends trimmed

1 can red kidney beans, drained

1 bunch Italian parsley

Juice of 1 lemon

1/4 cup fresh basil

1 tsp. red pepper flakes

Shredded parmesan, for serving

Directions

In a large pot or Dutch oven, heat two tablespoons of olive oil over medium high heat. Season chicken thighs with 1 teaspoon garlic powder, salt and pepper and add to hot oil.
Saute chicken for 4-5 minutes or until lightly browned. Add onion, leeks, carrots and garlic. Continue to saute for 4-5 more minutes. Season with salt and pepper.
Stir in both cans of diced tomatoes, chicken broth, parmesan rind and quinoa. Bring to a boil and then reduce heat to a simmer. Cover and simmer for 35-40 minutes or until quinoa is cooked.
Stir in green and kidney beans. Let cook, uncovered, for another 10 minutes, or until green beans are tender.
Meanwhile, add parsley, basil. lemon juice, 1/4 cup olive oil, 1 teaspoon garlic powder, red pepper flakes, salt and pepper to a blender. Pulse until smooth.
Serve soup topped with a spoonful of the herb sauce and shredded parmesan cheese.

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