peruvian chicken soup
I found this in a magazine and it sounded right up my alley! Parsley can be used instead of cilantro!
No Image
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/2 - 1 small jalapeño, without seeds and ribs
- 1/2 cup onion, coarsely chopped
- 1/4 cup cilantro, fresh
- 1/2 cup celery, coarsely chopped
- 1 clove garlic, smashed and peeled
- 1 tablespoon olive oil
- 2 cups chicken stock
- 1/4 cup quinoa, rinsed
- 8 ounces chicken breast, boneless and skinless
- 1 cup frozen peas
- sea salt and pepper, to taste
- limes, for serving
- avocado, (optional garnish)
- crushed tortilla chips, (optional garnish)
How To Make peruvian chicken soup
-
Step 1In blender, combine jalapeño, onion, celery, garlic, parsley and oil. Pulse until mixture is a uniform green color.
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Step 2Put green sauce into pot and cook over medium for about a minute. Then add chicken stock and quinoa. Bring to boil, lower heat, cover and simmer for 15 minutes.
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Step 3Cut chicken breast into rough quarters and add to pot. Cook an additional 10 minutes until chicken and quinoa are cooked.
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Step 4Remove chicken onto cutting board and use forks to shred. Put shredded chicken and peas back into pot, cook a few more minutes. Correct seasoning. Serve with lime wedges. Garnish with chopped avocado and crushed tortilla chips, if desired!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Keyword:
#cilantro
Keyword:
#quinoa
Keyword:
#parsley
Ingredient:
Chicken
Culture:
Latin American
Method:
Stove Top
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