QUINOA CHICKEN SOUP

Servings: 8-10

Ingredients:

• 3 chicken breasts, baked in oven, then diced
• 64 ounces of organic turkey bone broth (2 boxes) or make your own homemade (see Chicken Bone Broth recipe, which of course you can substitute with turkey)
• 1 sweet onion, diced
• 3 cloves of garlic, minced (or more if you prefer)
• 4 stalks of celery, finely chopped
• 1 cup sweet peas
• 2 carrots, finely chopped
• 1 sweet potato, diced
• 1 cup quinoa (dry)
• 1 Tbsp tarragon
• 1 Tbsp thyme 
• 1 Tbsp ghee 
• Salt and pepper to taste

Optional Items:

1. To add extra healthy fats - add 1tbsp extra virgin olive oil and/or slices of avocado.
2. To make vegan - replace chicken with an extra 1/2 cup dry quinoa and add more veggies. 

Preparation:

1. Over medium heat in a large pot, saute the garlic, onion, salt and pepper, with ghee until onions soften
2. Then add sweet potatoes, celery and carrots and saute for a few minutes
3. Add bone broth, thyme, tarragon, quinoa and  cooked chicken
4. Cover and let it simmer for around 30 minutes
5. Ladle out into soup bowls 

It is also a great recipe to make for leftovers and is easy to freeze and enjoy at a later date.

Serve and Enjoy!