Chicken & Quinoa Cabbage Patch Soup, gluten free, dairy free

High in protein, fiber and low in carbs, this soup is incredibly hearty and satisfying.  Perfect for my friends who are still getting snow in May!  It's also very frugal.  It's makes enough to feed a family with only 2 large chicken breasts and 1 1/2 cups of Quinoa.  I estimated the whole pot at about $8.00! 

Several years ago I found Stubb's Chicken Marinade and started using it in my soups. All of their products are gluten free and so delicious!  The blend of onion, citrus and mustard seed gives the soup some heat with the sweet and sour undertones that we love.  If you can't find it, try adding a little of the listed ingredients: brown sugar, lime juice, yellow mustard seeds, vinegar, tamari, apple juice, molasses, ginger, & orange peel. Yum, just writing that made me hungry.  Think I'll go heat up a bowl.

Chicken & Quinoa Cabbage Patch Soup, GF, DF, low carb  -try it with my Really Good Paleo Bread. Or my new Paleo French Bread Baguette

Serves 5-6

Ingredients:
  • 4 tablespoons olive oil, divided
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 1 clove garlic, minced
  • 4 stalks celery with leaves, chopped
  • 1/2 small cabbage, sliced thin
  • 2 large chicken breasts with skin and bone, rubbed with McCormicks Steak Seasoning
  • 1 1/2 cups gluten free Quinoa
  • 5 cups homemade or gluten free low sodium chicken broth
  • 1/3 bottle Stubb's Chicken Marinade or gluten free seasonings of choice
  • salt and pepper to taste

Instructions:
  1. Heat a large cast iron fry pan to medium high, add 3 tablespoons of olive oil.  Brown the chicken, turning as needed. 
  2. Cover, reduce heat and continue cooking just until no longer pink inside. Don't overcook.
  3. Remove the chicken when done, set aside and drain the fat.  Add 1/2 cup water to the warm pan and scrape up all the brown bits.  Add to soup pot.
  4. While the chicken is cooking, add the remaining olive oil to a large soup pot and heat to medium.  
  5. Add the onion, carrot and celery and saute for a 5 minutes, stirring as needed.  Reduce the heat if onion is getting brown.  Add garlic and saute for a minute or two.  
  6. Add cabbage and saute for a few minutes. 
  7. Add Quinoa and chicken stock and stir.  Cover and let simmer until the chicken is done.
  8. Cut most of the chicken meat from the bone into large cubes.  Add cubes and bones to the soup pot. 
  9. Simmer covered until the Quinoa is fluffy/done and the soup thickens.  Add more water if needed/desired.  Season to taste.  Remove the bones and serve.

Please be advised related products are random and not always gluten-free!