If a warm hug was a recipe, it would be our Harissa & Quinoa Chicken Soup. Packed with all enriching nutrients along with exciting herbs, grains and spices. This is not your average chicken soup.
Prep 15 min
Cook: 35 min
1 tbs extra-virgin olive oil
1 large red onion, finely chopped
2 large carrots, diced
2 tsp ground cumin
1 tsp harissa paste
500g skinless chicken thigh fillets, fat trimmed, diced
2 tomatoes, chopped
750ml (5 cups) salt-reduced chicken stock
1/3 cup quinoa grain, rinsed, drained
2 zucchini, diced
1 Heat oil in a large saucepan over medium heat. Cook onion and carrot, stirring, for 6-7 minutes or until softened. Add cumin and harissa and cook, stirring, for 1 minute or until fragrant. Add chicken and cook stirring, for 3-4 minutes or until browned.
2 Add tomatoes. Cook, stirring occasionally, for 2 minutes. Add stock, quinoa and 250ml (1 cup) water and bring to the boil. Reduce heat and simmer, partially covered for 20 minutes or until quinoa is tender. Add zucchini and simmer for 5 minutes or until vegetables are tender.
3 Serve topped with natural yoghurt, lemon zest and fresh mint if you like.
TIP: This soup is suitable to freeze. Place in individual airtight containers, cool, the cover and freeze for up to 1 month.
Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer