Tonight I was in the mood for soup, and I created Chicken, Portobello Mushroom and Quinua Soup. Quinua is an ancient grain with a great texture and taste. It is high in protein, fiber, and gluten free. I hope you enjoy the soup as much as I did.
1 qt Chicken Stock
1 large Portobello Mushroom very coarsely chopped
1/3 cup Onion chopped
1 Carrot peeled and chopped
1/4 cup Quinua
1 clove Garlic minced
1/2 cup Cooked Chicken Cubed*
Salt and Pepper to taste
Grated Asiago Cheese
Bring chicken stock to boil in a 2 qt stockpot. Add Portobello mushroom, onion, carrot, quinua, and garlic. Simmer 15 minutes. Add cooked cubed chicken, salt and pepper simmer another 5 minutes. Serve with grated Asiago Cheese.
* Raw cubed skinless, boneless chicken breast could be used and added to stockpot the same time as the chicken stock. Simmer a little longer, 30 minutes total or until chicken is thoroughly cooked.