Harvest Quinoa Soup

Posted by Dylan Chambers on


  • 1 tbsp oil (olive or avocado)
  • ½ cup celery, chopped
  • ½ cup carrots, chopped
  • ½ cup onion, chopped
  • 4 cups kale, chopped
  • 2 garlic cloves, minced
  • 7 cups vegetable broth
  • 3 tsp myFlavor Garlic & Herb
  • 2 large raw chicken breasts
  • 2 large sweet potatoes, chopped
  • ⅔ cup quinoa
  • myFlavor Cheese


  1. Heat oil in a large pot over medium high heat, then saute celery, carrots and onion until soft, about 5 minutes.
  2. Add kale and garlic and cook for 2 minutes.
  3. Add vegetable broth and myFlavor Garlic & Herb.  Bring broth to a boil, then slide in the chicken breasts to poach in the hot broth.  
  4. Once chicken is cooked through, about 10 minutes later, remove it to a plate.
  5. Add the sweet potatoes and the quinoa.
  6. Cover pot, turn heat down to medium, then let the potatoes and quinoa cook for about 10 minutes.  
  7. Cut chicken into cubes or shred it up with a couple forks; add back into soup.
  8. Serve, top with myFlavor Cheese.

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