• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken, Quinoa and Corn Stew <r T>

  • Recipe Submitted by on

Category: Soups, Low Fat, Main Dish, Grains

 Ingredients List

  • 2 1/2 c Frozen Corn Kernels
  • 3/4 c Orzo
  • 1 c Quinoa
  • 10 c Water
  • 4 tb Nonfat Veg Chicken Broth;
  • -Low Sod, *Note
  • 4 Skinless Boneless Chicken
  • -Breast Halves; **Note
  • 2 Shallots; Chopped Fine
  • 1 Clove Garlic; Minced
  • 1/2 ts Canola Oil
  • 2 Bay Leaves
  • 1/2 ts Dried Thyme
  • 1/2 ts Dried Oregano
  • 1/2 ts Dried Marjoram


*NOTE: I used 4 Tbsp nonfat vegetarian chicken broth that I get at Whole
Foods in the bulk bins. It has the best flavor of any I have ever tasted.
You could use a combination of liquid canned broth and powdered broth to
give the canned broth more flavor. **NOTE: I sliced the chicken breast
halves into 1/2" wide slices and then diagonally cut the slices to a little
larger then bite size (do it how you prefer it)

Cook over med-high heat in nonstick skillet the prepared chicken strips in
the canola oil. Add the shallot and garlic and cook till the chicken
doesn't look pink. Be careful to not overcook the chicken or it will become
tough. It took about 8 - 10 minutes for me to accomplish this part.

Put the frozen corn kernels and orzo into the soup pot.

Rinse the quinoa very, very well in a strainer under continuous running
cool water. When the draining water runs clear then drain the quinoa and
add it to the pot.

Add the vegetarian chicken broth (or nonfat chicken broth), water, bay
leaves and seasonings to the pot.

Bring to a boil and then lower to a moderate simmer. Cook for 30 minutes.
Season with salt and pepper if desired.

We thought this tasted wonderful. It was nice and thick and wonderful for a
winter meal.

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