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Super Quick Chicken and Quinoa Broth

Updated: Apr 26, 2019

This is my go-to recipe when I need a hearty meal that isn't going to make me sluggish for the afternoon. It's super high in protein, low in sugar, and absolutely delicious. It also takes 30 mins to get it all together. So really good if you're at home and need to do a quick turnaround or a last minute lunch for someone without looking lazy. I pondered on what to call this, as it's using bone broth in it's natural state, with quinoa and chicken and vegetables added. So a broth or a soup, you decide. But to me broth seemed most fitting. I truly love this and think it's the perfect post exercise meal if exercise is something you're into...otherwise it's just a really warming, light yet satisfying meal.

Serves: 1 for a main, 2 people for a starter

Time: 30 minutes


Ingredients


* indicates optional ingredients

  • 1 Chicken leg with the bone removed (ask the butcher to do this, or buy two boneless chicken thighs)

  • 1 pouch of organic chicken bone broth

  • 80g British Quinoa

  • 1 Carrot peeled

  • Handfull Cabbage (I used Chinese but any will do)

  • 2 Spring Onions

  • 1 sprig fresh thyme

  • 1 pinch pink/sea salt

  • 1 generous pinch ground black pepper


Method

  1. Rinse the Quinoa thoroughly in water, if you want to be extra specially careful with your digestion you can use sprouted quinoa (google it, but it takes a days preparation).

  2. Heat up one pouch of Chicken Bone Broth until it boils briefly then reduce to a simmer and add the quinoa.

  3. Chop the carrot nice and chunky, I always try to mimic and ex-boyfriend's technique of roll cutting (although I never quite get it right). But chop them however you like them really. just keep them chunky. Now chuck them into the simmering pan with the quinoa and broth.

  4. Use a paper towel and pat the Chicken skin to ensure it's dry, then season with a little salt and pepper.

  5. Heat up a small pan on the hob with a tiny bit of fat (rapeseed, coconut oil, ghee) to a medium heat.

  6. Place the chicken leg/thighs skin down and sizzling for around 6 minutes, try not to poke them about too much, just leave them to do their thing and adjust the heat if you think they're burning.

  7. Once the chicken has cooked on the top side turn the heat down to a low-med heat and continue to cook for around 10 minutes.

  8. Pull the thyme leaves off the stem and put them into the broth.

  9. Chop the cabbage into strips. With the spring onions remember to keep the green parts and just trim off the dried/brown bits. To chop merely halve them width ways. Throw them into the broth for another 5 minutes.

  10. Once the chicken is done set it aside to rest.

  11. Once the quinoa is looking cooked and fluffy take it off the heat. Use some tongs and delicately place the cooked onions and carrots into one or two bowls. Proceed by pouring the quinoa and broth in straight after.

  12. Finally chop the chicken into 2 cm thick slices.

  13. Place the chicken on top of the soup ensuring some of the skin remains in tact above the liquid to add a nice crunch. And that's it, Enjoy!

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