Crock Pot Chicken, Quinoa & Roasted Garlic Soup takes your boring old chicken noodle soup to a whole new level and turns it into a healthy, low-fat soup recipe loaded with the richness of roasted garlic and health benefits of quinoa. It is so easy and so delicious!
I know it is March and spring will technically be arriving in only a few short weeks. I know it, but I can’t feel it. We are currently hearing warnings for a blizzard tomorrow morning. The fact of the matter is, nothing resembling spring will likely arrive for MONTHS!
So, while we are still freezing our butts off here in Minnesota, I figured I may as well make a hearty soup to warm up with. I enjoy a good soup and I am completely infatuated with roasted garlic, so this meal was an instant favorite of mine.
I always suggest roasting at least twice as much garlic as called for in a recipe, so you can store the rest in the freezer for your next meal. It is a slightly time consuming process, but so easy and completely worth it. With extra garlic stored in the freezer, you can easily add a punch of flavor to any dish in an instant.
- 2 heads garlic
- 1 tsp. olive oil
- 6 cups chicken broth
- 1 lb. chicken breasts
- 2 c. carrots, chopped into ¼" pieces
- 2 c. celery, finely chopped
- 1 tsp. Italian seasoning
- 1 red onion, diced
- ½ c. quinoa, uncooked
- Preheat your oven to 400°. Take your 2 gloves of garlic and slice the tops off so each clove is exposed. (This is important, if you leave some cloves intact, they will be difficult to get at later.) Place them on the sheet of tinfoil, cut side up, and use the the olive oil to rub over the each head. Be sure to cover them thoroughly, so they don’t burn. Sprinkle with salt and pepper and fold the tinfoil into a packet to enclose the garlic completely. Place in the oven and bake for 60-90 minutes until the cloves are a deep golden-brown.
- Once the garlic is done cooking, remove it from the oven and it should be a beautiful golden brown color. Squeeze each head from the bottom to release the individual cloves. (Use an oven mitt to protect your hand if you are impatient like myself, otherwise just wait for it to cool.) Dice the cloves finely and add them to the Crock Pot along with the remaining ingredients. Cook on high for 3 hours or low for 5-6 hours.
- Shred the chicken breasts using two forks and serve immediately.
21 Day Fix Approved Recipe – 1/3 Red, 2/3 Green, 1/4 Yellow
More hearty soups!