Low Fat Chicken, Quinoa and Veggie Soup
Prep time
Cook time
Total time
Recipe type: Paleo, Gluten Free, Protein, Slow Cooker
Serves: A LOT
  • 1 lb chicken breast, cubed into 1 inch pieces
  • 32 ounces chicken broth (use gluten-free if needed)
  • 1 small sweet potato, cubed small
  • ½ cup dry quinoa (rinse if your brand isn't pre-rinsed)
  • 1 can garbanzo beans
  • ½ cup sliced carrots
  • ½ yellow onion, diced small
  • ½ cup shitake mushrooms, diced
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ teaspoon chili powder
  • dash salt/pepper
  1. Use at least a 4 quart slow cooker.
  2. Place cubed chicken and sweet potato in the bottom of the slow cooker.
  3. Add everything else on top of the chicken and sweet potato, spices last.
  4. Stir to combine everything but try to keep the chicken sweet potato towards the bottom of the slow cooker.
  5. Cook on low for 8 hours.
  6. If the quinoa soaks up too much of the liquid, just add a cup or so of water, depending on how thick you like your soup.
Recipe by at http://theorganicrabbit.com/fat-chicken-quinoa-veggie-soup/