Over the past week the temperature has drastically dropped. And yes, I know 60 degree weather in December isn’t normal (please?!), but dropping to 17 degrees isn’t either… at least not as far as I’m concerned.
But as the temps get colder and the days darker, it’s the best time to enjoy heartier and more grounding food and meals. I have some extra time on my hands (perk of being in grad school during break 😉) and decided to make soup in the crockpot. To be honest, as much as I love soup, I always find it a bit overwhelming to think about cooking it from scratch, but this ended up being a lot easier than expected. It only took a couple steps to create- nothing too crazy or this recipe would not have happened.
This dish serves approximately 4-5 people (depending on your serving size) and is something warm and delicious that you can reheat in minutes for a quick and healthy meal the next day!
Check it out and stay warm all winter long 💚
chicken, veggie, & quinoa soup
1 box Organic Chicken Stock (low sodium) (or veggie stock)
Veggies: I used mushrooms, 2 medium squash, and a few stalks of celery
4 Chicken Hot Dogs (makes the meal easier- get them here)
1 cup Quinoa
Salt & Pepper
Chop up all your veggies into bite-sized pieces and toss into the slow cooker.
Heat chicken dogs on stove until warm. Cut into pieces and toss in with veggies.
Add 1 cup of quinoa and 4 cups (1 box) chicken or veggie broth. Let cook for approximately 3 hours.
After 3 hours of cooking, lower heat to “low” for another hour.
Serve warm and enjoy!