Y’all…I’m totally obsessed with this soup.
My kiddos have been eating a lot of quiona lately, which is great since it’s a nutrition powerhouse…so, I added it to soup. The other day, I decided to make kind of like a chicken and noodle soup in the slow cooker, but I used quinoa instead and it turned out beautifully!
The best part? This is a one pot meal…you put everything inside the slow cooker (even the quinoa!) and eight hours later, dinner is done!
So simple, so tasty, so full of protein…dinner done right!
This recipe serves four adults. Make sure you run your quinoa under cold water to rinse it off before using. Rinse and then shake the excess water out before adding into soup.
1 pound of boneless/skinless chicken breast
1 (10 oz) can cream of chicken soup
1 (14 oz) can of cream corn
1 1/2 cups of quinoa (rinsed and drained)
2 cups chicken stock
1 (1 oz) packet of ranch dressing seasoning mix (unprepared, just add in the packet)
salt and pepper
1 1/2 cups frozen corn
chopped green onions to garnish
Parmesan cheese to garnish
In your slow cooker, place the chicken breast (I used defrosted but you could add in frozen), cream of chicken soup, cream corn, quinoa, stock, packet of Ranch dressing mix and a big pinch of salt and pepper. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
About 30 minutes before you’re ready to eat, remove lid and shred chicken inside slow cooker using two forks. Next, stir in your frozen corn and then add lid back to slow cooker and cook the remaining 30 minutes on high.
Remove lid, ladle into bowls and garnish soup with chopped green onion and Parmesan.
The quinoa cooks up beautifully in this soup! This is a method I’m going to use over and over again!