Whole Chicken and Quinoa Soup

Recipe: Serves 8

INGREDIENTS:

• 2 tbsp extra virgin olive oil

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 1 brown onion, diced

• 2 leek, halved and sliced into 1cm pieces

• 2 tbsp wholemeal flour

• 1 cup tomato passata

• 1½ cups Quinoa (or any other whole grain)

• 1 whole chicken, around 1.5kg

• 1 bouquet garni (bay leaf, parsley and thyme)

• 1 tsp salt

METHOD:

1. Heat a large pot over medium heat and add the olive oil.

   1. Fry the carrots, celery, brown onion and leeks for around 5 minutes, stirring frequently until the vegetables are fragrant. Add the flour and stir to combine.

   2. Add the tomato passata, quinoa and about 2 cups of water to the pot, and place the whole chicken into the pot.

   3. Add a further 2-3 litres of water to just cover the chicken. Add the bouquet garni and salt and bring to a boil.

   4. Cover the pot and continue to cook at a boil for 35 minutes. Turn off the heat, allow to stand for around 10 minutes before serving.

   5. To serve, shred the chicken and serve with the soup and vegetables.

   Recipe adapted from Adam Liaw for Grains and Legumes Nutrition Council

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