A fabulously high protein chicken soup that is simple to prepare and a staple in any weekly menu. This beautifully comforting dish combines chicken breasts, vegetables, and quinoa, with added flavor from herbs, lemon juice, and black beans.
1: Add diced celery, carrots, onions, and garlic to a large pot or dutch oven and sauté over medium heat until soft.
2: Once vegetables have cooked down, add chicken breasts directly on top.
3: Add chicken stock, lemon juice, thyme, bay leaves, and salt. Cover and bring to a boil over high heat.
4: Once boiling, remove the lid and reduce heat to medium-low, simmering for 30-40 minutes or until the chicken is fully cooked.
5: Once the chicken is done, remove it from the soup and shred it using two forks, then add the shredded meat back in.
6: Add in quinoa and black beans and cook until warmed through, about another 10 minutes.
7: Serve with slices of avocado and sprinkle with parsley.
