The Perfect Fall Soup
Since yesterday officially kicked off the Fall season and since these Ohio evenings are dipping down into the 40s (!!) I was in the mood to make a delicious fall soup for dinner this week. This was such an easy soup to make and can be adapted very easily for your tastes and preferences. There is chicken in this soup, but it could easily be omitted if you don't eat meat- it's super filling without it, too! Here's what I did:
What you'll need: 1.5 lb's chicken breast or tenderloins, cubed 4 c. chicken broth (I also added about 1/2 cup water to my mix, but you don't have to) 2 zucchini's, chopped 1-2 cans tomatoes (I ended up using 2 because to me, you can never have enough tomatoes!) 1 cup quinoa, uncooked 1/2 onion, chopped 2-3 cloves of garlic, crushed Salt, Pepper, and/or Italian Seasoning - all to taste!
How to make it? Once you've chopped everything up, toss alllll that goodness into a large pot and let simmer on low for about an hour to an hour and a half until your veggies are soft and the quinoa is cooked.
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