The post-run chicken quinoa soup you need to try

Name: The post-run chicken quinoa soup you need to try
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 tsp. canola oil; 1 onion, diced; 2 carrots, sliced; 450 g Add the mushrooms, chicken, celery and garlic. Cook, stirring frequently, for 5 minutes; 70 g sliced mushrooms; 2 celery sticks, sliced; 2 cloves garlic, minced; 940 mL chicken stock; 240 mL water; 130 g quinoa; 2 tsp. fresh thyme (or 1 tsp dried); salt and ground black pepper to taste; chopped fresh parsley (optional)

Chicken-noodle soup gets an upgrade for this post-run meal.

By Matthew KadeyPublished: 19 March 2019

chopped fresh parsley optional

Chicken-noodle soup gets an upgrade with Matthew Kadey's wholegrain version. The slow-release carbs in quinoa restock your energy stores, while the amino acids in chicken rebuild muscle tissue.

Per serving: 214 calories, 18g carbs, 7g fat, 19g protein

Runners World, Part of the Hearst UK Wellbeing Network

Yields:

6 serving(s)

Prep Time:

45 mins

Cook Time:

25 mins

Total Time:

1 hr 10 mins

Cal/Serv:

214

Ingredients

2 tsp.
canola oil
1
onion, diced
2
carrots, sliced
450 g
Add the mushrooms, chicken, celery and garlic. Cook, stirring frequently, for 5 minutes
70 g
sliced mushrooms
2
celery sticks, sliced
2
cloves garlic, minced
940 ml
chicken stock
240 ml
water
130 g
quinoa
2 tsp.
fresh thyme (or 1 tsp dried)
salt and ground black pepper to taste
chopped fresh parsley (optional)

Directions

1. Step 1Heat the oil in a large pot over a medium heat. Add the onion and carrots. Cook, stirring frequently, for 6 minutes.
2. Step 2Runners World, Part of the Hearst UK Wellbeing Network.
3. Step 3Add the stock, water, quinoa and thyme. Season to taste with salt and pepper. Raise the heat to high and bring the soup to a boil.
4. Step 4Turn the heat down to low and simmer for 15 minutes, until the quinoa is tender. Ladle into bowls and top with the parsley (if using).