Categories: Soup

Ingredients

• 1 tbls extra-virgin olive oil
• 1 med onion, sliced
• 3 stalks celery, chopped
• 2 cups roughly chopped carrots
• 1 tsp Cajun seasoning, plus more for topping
• 1 cup quinoa
• 1 qt fat-free low sodium chicken broth
• 2 cups chopped broccoli florets
• 2 1/2 cups shreeded rotisserie chicken (white meat only, skin removed)
• 2 tbls low-fat sour cream
• Kosher salt and freshly groud pepper

Directions

1. Heat oil in a large pot over med-high heat. Add the onion, celery, carrots, ad Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 mins.

2. Stir in quinoa, then add the chicken broth, 3 cups water, 1/2 tsp salt and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 mins. Add the broccoli and cook uncovered, until just tender, about 5 mins. Add the chicken and stir to warm through. Season with salt and pepper.

3. Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

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