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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 3 whole Chicken Breasts (boneless)
- 1 bag (16 Oz. Size) Soup Beans, Sorted To Remove Debris
- 16 ounces, weight Quinoa (brown Rice, Farro And/or Barley Would Work Also Work Well)
- 1 can (28 Oz. Size) Canned Stewed Tomatoes, Chopped
- 1 Onion, finely chopped
- 2 cups Carrots, Sliced
- 2 cups Celery, Chopped
- 2 cups Cabbage, Shredded
- 3 cloves Garlic, Minced
- 2 envelopes (1 Oz. Size) Onion Soup Mix
- Salt And Pepper, to taste
Method
- Season the chicken with salt and pepper. Heat a shallow pan over medium-high heat and sear the chicken for about 5 minutes (2.5 minutes on each side).
- In the meantime fill a large pot halfway with water and bring it to a boil. Add the beans and boil for about 20 minutes. Add the chicken, quinoa, vegetables, garlic, onion soup mix and a dash of salt and pepper, and reduce heat to medium. Mix well then reduce heat to a simmer for about 1 hour.
- Take the chicken out (if it has skin on it then remove it now). Dice the meat and put it back in the pot. Simmer on low for another 30 minutes, serve hot.
