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Chicken Soup with Quinoa and Spinach is made with Campbell's No Salt Added Chicken Broth

Chicken Soup with Quinoa and Spinach

Chicken Soup with Quinoa and Spinach is light enough for summer meals. Made with Campbell's No Salt Added, this soup provides a low sodium meal.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Dish
Servings 5 servings

Ingredients
  

  • 1 large boneless, skinless chicken breast cooked
  • 3/4 cup quinoa
  • 2 large carrots
  • 1/2 cup celery
  • 1 cup baby spinach leaves washed and with stems removed
  • 3 garlic cloves
  • 1 28 oz. can tomatoes with juice I used low sodium tomatoes.
  • 900 ml Campbell's No Salt Added Chicken Broth
  • 1/3 tsp dried basil
  • 1/3 tsp dried oregano
  • 1/3 tsp dried thyme
  • 1/3 tsp dried marjoram

Instructions
 

  • 1. Chop 2 carrots into 1/4" pieces.
  • 2. Chop 1/2 cup of celery into 1/4" pieces.
  • 3. Cut 3 garlic cloves into 1/8" pieces.
  • 4. Chop cooked chicken breast into 1/2" pieces.
  • 5. Add quinoa, tomatoes (with juice), Campbell's No Salt Added Chicken Broth, celery, carrots and garlic into a large pot and bring to a boil. Reduce heat to a low simmer and cover pot. Simmer for 30 minutes.
    Chicken Quinoa Soup simmering on the stove
  • 6. Add chicken and spices to pot and continue simmering on low heat for 30 minutes.
  • 7. Add baby spinach to pot and stir for 3 minutes.
    A bowl of Chicken Soup with Quinoa and Spinach.
  • 8. Add salt (if using) and pepper to taste and serve.