Improve your regular chicken noodle soup with cereal quinoa and cajun spices to add flavor to the dish. Serve each serving with cool tasty sour cream. Nutrition value of one servings: (total 4) Calories 436, total fat 11 g, saturated fat g., proteins 43 g., carbohydrates 45 g. fiber, g., cholesterol mg., натрий мг., сахар г. 
Photo of the dish:Christopher Testany Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l olive oil
- 1 medium onion, cut in half and chop sliced
- 3 stalks of celery chopped
- 2 tbsp. coarsely chopped carrots
- 1 tsp Cajun seasoning, as well as more for sprinkling
- 1 tbsp. quinoa grits (rice quinoa)
- 1 liter low fat non-fat chicken stock salt
- Coarse salt and freshly ground pepper
- 2 tbsp. chopped broccoli cabbage inflorescences
- 2.5 tbsp. finely chopped grilled chicken meat (only white meat), remove the skin
- 2 tbsp. l low calorie sour cream
Recipes with similar ingredients: onions, celery, carrots, kajun seasoning, quinoa grits, broccoli, grilled chicken, sour cream
Recipe preparation:
- In a large saucepan, heat the olive oil to a moderately high temperature. Add onions, celery, carrots, Cajun seasoning and cook, occasionally stirring, until the vegetables begin to soften, about 4 minutes
- Stir in quinoa, then add chicken stock, 3 tbsp. water, 1/2 tsp salt and pepper to taste. Cover slightly and bring to boil, then reduce heat to medium temperature and cook to until the croup begins to soften, about 12 minutes. Add broccoli and continue to cook without covering the pan cover until the cabbage begins to soften, about 5 min. Add chicken meat and stirring a little. Add salt and pepper to taste.
- Pour the soup into plates. Put one in each plate spoon of sour cream and sprinkle to taste cajun seasoning.
