Turkey & Quinoa Soup
Turkey & Quinoa Soup
- 1 cup uncooked quinoa, rinsed and drained
- 8 cups chicken broth or stock
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon chopped fresh thyme
- 2 carrots, grated
- 2 celery ribs, diced
- 3 to 4 cups turkey, shredded or cut into bite-sized pieces
- 3 tablespoons butter
- 1/4 cup flour
- 1 cup light cream
- 1 cup milk
- salt and pepper, to taste
fresh parsley, for garnish
- Place the quinoa into a mesh strainer and rinse--there is a bitter coating to the quinoa which easily rinses off.
-Bring the broth and quinoa to a boil in a large (6 to 8 quart) saucepan over high heat.
-Add the garlic powder, onion powder and thyme to the broth.
-Stir in the carrots and celery.
-When it comes to a rolling boil, reduce the heat to a simmer and cover (stirring occasionally) for 15 minutes.
-Stir in the turkey, cover, lowering the heat as low as possible.
-To make the roux: Melt the butter in a small saucepan over medium heat.
-When the butter has melted, whisk in the flour, until thick and bubbly.
-Slowly whisk in the cream, then the milk, until fully incorporated and thickened.
-Stir the cream mixture into the broth/quinoa. Adjust the heat just to a boil, then reduce and simmer for 5 minutes to
allow the soup to thicken before serving.