Immune-Boosting Chicken and Quinoa Soup

It’s classic comfort food right here with a bit of a twist. This soup is on the regular rotation in my kitchen. When my kids are sick or I’m feeling down, this soup brings me back around. I make this with leftover low fodmap grains and roasted chicken. You can skip the chicken and add in extra carrots and mushrooms to keep it meat-free; If you react to mushrooms leave them out. This recipe is about you finding your way – adjusting and shifting is the kitchen dance we do together. 

INGREDIENTS

• 2 tablespoon garlic infused extra-virgin olive oil or ghee
• 1 medium onion, chopped – if low fodmap use 4 green onions tops only. 
• 3 cloves garlic, minced or low -fodmap omit this step.
• 3 medium carrots, chopped in small rounds
• 1 cup chopped oyster mushrooms or canned chapignon mushrooms are Lowfodmap
• 1 large bay leaf
• 4 cups Chicken Bone Broth or Vegetable Broth – low fodmap broths only to prevent digestive distress
• 2 cups water
• 2 cups shredded cooked chicken*
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• Zest of 1 lemon
• 1 cup cooked quinoa or white rice or short-grain brown rice or black rice – if avoiding grains omit & add 1 cup of yellow squash
• 2 tablespoons miso diluted in ¼ cup water or broth – make sure miso has no added ingredients
• 3 tablespoons hijiki sea vegetable, hydrated in 1 cup water
• 4 to 6 lemon wedges
• Several sprigs of fresh parsley or 2 tablespoons chopped parsley to garnish

Substitutions

*If meat free, omit the chicken,

INSTRUCTIONS

1. In a large saucepan over medium heat, heat the garlic infused olive oil or ghee. Add the green onions, (if you are eating fresh garlic), carrots,  mushrooms, 1 cup of yellow squash (optional) and bay leaf. Cook for about 6 minutes, stirring occasionally, until the vegetables have softened but not browned.
2. Add the broth and water and bring to a low boil, then bring down to a simmer.
3. Add the chicken; season with salt and pepper, to taste, and add the lemon zest. Stir in the cooked quinoa.
4. Add the diluted miso paste to the soup, and stir. Hydrate the hijiki in 1 cup of water and rinse. Add the hijiki to the soup just before serving. Squeeze a lemon wedge over each serving to brighten up the soup and garnish with parsley.