Chicken Vegetable Soup with Quinoa…

Ingredients:

Ingredients (Serves 4-6)

• • 6 teaspoons of Spear & Arrow Bone Broth (either flavour)
• •300mls of water (or more if you prefer a thinner soup)
• • 2 cups cooked shredded chicken (optional: use tofu or chickpeas for a vegetarian version)
• • 2 tbsp olive oil
• • 1 medium onion, diced
• • 3 garlic cloves, minced
• • 2 carrots, peeled and sliced
• • 2 celery stalks, sliced
• • 1 zucchini, diced
• • 1 cup kale or spinach, chopped
• • 1 cup cooked quinoa or rice (optional, for added heartiness)
• • 1 tsp dried thyme
• • 1 tsp dried oregano
• • Salt and pepper, to taste
• • Juice of half a lemon (optional, for brightness)

Method:

1.  Prepare the Base
2. • Heat olive oil in a large pot over medium heat.
3. • Add onion and garlic, sauté until fragrant (about 2-3 minutes).
4. 2. Cook the Vegetables
5. • Add carrots, celery, and zucchini to the pot. Cook for 5-7 minutes until slightly softened.
6. 3. Add Broth and Spices
7. • Pour in the bone broth and water. Stir in thyme, oregano, salt, and pepper.
8. • Bring the mixture to a simmer.
9. 4. Add Chicken and Greens
10. • Stir in the shredded chicken and simmer for 10 minutes.
11. • Add kale or spinach during the last 2-3 minutes to preserve their nutrients and color.
12. 5. Add Grain (Optional)
13. • Stir in cooked quinoa or rice if using, and heat through.
14. 6. Finish with Lemon
15. • Squeeze in lemon juice just before serving for a fresh, bright flavor.
16. Serving Suggestions
17. • Serve with a slice of whole-grain bread or a side salad for a complete meal.
18. • Garnish with fresh parsley or grated Parmesan for added flavor.
19. This soup is comforting, nourishing, and a great way to incorporate the health benefits of bone broth into your dinner!

Spear and Arrow’s Passion for Innovation