Curried Chicken Soup with Herbs

Found a recipe for a curry chicken soup online.  It was SO good but included ingredients like sugar and white rice which I try not to eat.  I altered the recipe to make it a bit healthier.  This soup is incredible!! I hope you enjoy. xo

Ingredients:

• 2 lbs of chicken
• 2 carrots sliced diagonally
• 1 bay leaf
• Kosher salt
• 6 cups chicken broth
• 2 tablespoons butter
• 1 large onion, very thinly sliced
• 1 teaspoon honey
• 1 1/2 teaspoons curry
• 1/3 cup quinoa
• 3 tablespoons finely chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 lemon cut into wedges

Directions:

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil.  Reduce the heat to low, cover and cook until the chicken is firm, about 20 minutes.

While the chicken is cooking, heat the butter in another saucepan over medium-low heat. Add the onion, honey and 1 teaspoon salt then cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the quinoa and the remaining 3 cups broth. Increase the heat to medium, cover and simmer for 15 - 20 minutes.  

Fish the chicken from the broth and shred the meat into pieces then return the chicken to the same broth.  

Puree the quinoa mixture in a blender until smooth then return to pan. Pour in the shredded chicken and broth, stirring gently to combine. Toss in the chopped herbs and serve the soup with lemon wedges. 

YUM!

Turkey Quinoa Meatloaf

Ingredients:

• 1/4 cup quinoa
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 20 oz package ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon hot sauce
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon water

Directions:

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.