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Crockpot Italian Chicken, Quinoa, and Vegetable Soup

Chelsea's Messy Apron
  • 250 minutes
  • Serves 6



small (~12 ounces or 3/4ths a pound) small boneless skinless chicken breasts

1 cup

chopped yellow onion

1 cup

chopped celery

1 cup

diced carrots

1 tsp

and 1/2 minced garlic

3/4 cup

uncooked quinoa (I used a roasted garlic flavored quinoa)

1 14.5 ounce can

fire-roasted diced tomatoes

6 cups

chicken broth*

1/4 tsp

red pepper flakes

1 tsp

full Italian seasoning

2 tsp

dried oregano

1 tbsp

full dried basil

Salt and pepper (to taste preference)

Parmesan Cheese

Optional: fresh rosemary, fresh parsley