Ingredients:
- 1 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
- 4 cups fat-free, low-sodium chicken broth
- 1 large onion (chopped)
- 3/4 cup water
- 1 medium carrot (sliced)
- 3 large garlic cloves (minced)
- 1 Tbsp. chopped, fresh thyme
- 1 medium dried bay leaf
- 1/4 tsp. pepper
- 1/3 cup uncooked quinoa (rinsed, drained)
- 2 oz. sugar snap peas (trimmed, sliced diagonally)
Directions:
- In a large saucepan, stir together the chicken, broth, onion, water, carrot, garlic, thyme, bay leaf, and pepper. Bring to a boil over medium-high heat. Reduce the heat and simmer, partially covered, for 5 minutes.
- Stir in the quinoa. Cook for 5 minutes.
- Stir in the peas. Cook for 5 to 8 minutes, or until the quinoa is tender and the chicken is no longer pink in the center. Discard the bay leaf before serving the soup.
