Peruvian Chicken (or Veggie) Soup

Peruvian Chicken (or Veggie) Soup

Submitted by Chrissy Summers

Ingredients: 

At least 1-2 tablespoons of garlic, pushed through a garlic strainer (we double it).  You basically want it pulverized.  

1/2 an onion diced

A couple glugs of olive oil 

2 cups of cooked quinoa (I like the Trader Joes blend as the color is nice)

2-3 cups of diced veggies (I measure with two-3 handfuls)- really whatever you have lying around, but I like to use:

Asparagus

Zucchini

Carrots 

Celery 

Spinach

1 cup of chopped cooked chicken (I often skip the chicken-unless I have some leftover chicken on hand)

1/2-3/4 cup of milk of choosing (I usually start with half and half and finish with skim so I feel better)

1 cup shredded cheese that melts well (a cheddar works well, mozzarella is too stringy- you don’t want a cheese that will over-power everything-like a super sharp parm)

1 egg (sometimes I use two)

1 full handful of chopped cilantro

Salt and pepper to taste as desired

6 cups (or more) of chicken stock (use veggie stock to make a vegetarian dish) 

Use a nice big pan- a wok or your bigger cooking pan. 

1. Cook your quinoa. Put aside. 
2. Heat us the oil until is it hot on medium heat. Throw in the garlic for a few minutes until it cooks, but is not brown.  Then add the onions and cook until they soften and start to sweat.  
3. Throw your carrots and celery in the pan, or any other tougher vegetables.  Give them a few minutes to cook. ​
4. Through the rest of your veggies in. 
5. Add your chicken (if you have it) and chicken stock. Let everything cook for a while (10 minutes or so).
6. Add the milk. Stir around. 
7. Add the egg in the middle of the soup.  Let it cook for 30 seconds-1 minute then stir it around. 
8. Add your cheese, stir in. 
9. Finish with a huge handful of cilantro.  The cilantro is important!  Stir in, add salt and pepper to taste. 
10. Try not to eat too many bowls at once!