PERUVIAN CHICKEN SOUP
I found this in a magazine and it sounded right up my alley! Parsley can be used instead of cilantro!
Provided by Carolyn Haas
Categories Chicken Soups
Time 35m
Number Of Ingredients 14
Steps:
- 1. In blender, combine jalapeño, onion, celery, garlic, parsley and oil. Pulse until mixture is a uniform green color.
- 2. Put green sauce into pot and cook over medium for about a minute. Then add chicken stock and quinoa. Bring to boil, lower heat, cover and simmer for 15 minutes.
- 3. Cut chicken breast into rough quarters and add to pot. Cook an additional 10 minutes until chicken and quinoa are cooked.
- 4. Remove chicken onto cutting board and use forks to shred. Put shredded chicken and peas back into pot, cook a few more minutes. Correct seasoning. Serve with lime wedges. Garnish with chopped avocado and crushed tortilla chips, if desired!
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