1 lb boneless, skinless chicken breast
1 cup quinoa
4 cups chicken or vegetable broth
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 tsp dried oregano
Salt and pepper, to taste
In a large pot, add the chicken breast and cover it with broth. Bring to a boil and cook for 15 minutes, or until the chicken is fully cooked. Remove the chicken and set aside, saving the broth in the pot.
In the same pot, add onion, garlic, carrots, and celery. Sauté on medium heat for about 5-7 minutes until they soften.
Stir in the quinoa and dried oregano. Pour in the remaining broth and bring to a boil.
Once boiling, reduce the heat and let it simmer for about 15 minutes or until the quinoa is cooked and fluffy.
While the soup is simmering, shred the cooked chicken into bite-sized pieces and return it to the pot.
Add salt and pepper to taste. Let it simmer for another couple of minutes.
Once you’re satisfied with the seasoning, ladle the soup into bowls and enjoy!