Ingredients

• 2L of Chicken stock (salt reduced)
• 1 cup quinoa
• 400g of shredded poached or bbq chicken
• 1 brown onion, finely diced
• ½ bunch of celery chopped (using both stalks and leaves)
• 3 carrots diced
• ½ bunch of parsley
• 1.5 cups of peas and corn
• 1 cup sliced mushrooms
• 2 cloves of garlic crushed
• Extra virgin olive oil
• Shaved Parmesan (optional)

Method

1. In a large, deep pot heat 2 tbs of olive oil medium to high. Brown onions and garlic
2. Add in carrot, peas, corn, celery (except leaves), mushroom and cook for 5 minutes
3. Add in stock and heat until simmering, stirring regularly
4. Add chicken and quinoa, simmer for 15 minutes. Add celery leaves
5. Serve with chopped parsley and shaved parmesan (optional)

Note: This recipe is versatile, any vegetables may be used- whatever is in the fridge! If you don’t have quinoa you may swap this out for a spaghetti or macaroni or keep it to just chicken and vegetables.

By Caitlin Mannion, Accredited Practising Dietitian