1tbsp extra virgin olive oil

1 medium onion,sliced

3 stalk celery,chopped

2 cups roughly chopped carrots

1 tsp Cajun seasoning,plus more for topping

1 cup quinoa

1 quart fat-free low sodium chicken broth

Kosher salt and freshly ground pepper

2 cups chopped broccoli florets

2 1/2 cups shredded rotisserie chicken (white meat only), skin removed

2 tbsp low-fat sour cream

1. Heat the olive oil in a large pot over medium high heat. Add the onion,celery,carrots and Cajun seasoning and cook,stirring occasionally,until the vegeatbles are slightly soft,about 4 minutes.

2. Stir in the 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 minutes. Add the broccoli and cook,uncovered, until just tender, about 5 minutes. 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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