Peruvian Chicken Soup

Peruvian Chicken Soup

  • 6 cups chicken stock
  • 2 tbsp Lima blend
  • 4 chicken thighs or
  • 2 chicken breasts
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 100 g quinoa
  • 1 diced sweet potato

Instructions

  1. In a large pan, pour in chicken stock and bring it to a boil over high heat. Add chicken and simmer for 10 minutes (20 minutes if using thighs).
  2. Transfer the chicken to a separate plate and set it aside. Strain the chicken broth and set it aside as well.
  3. Add olive oil, Lima, and onion and cook for 4 minutes. Add quinoa and cook until starts to smell nutty.
  4. Pour the chicken stock back into the pan and bring the soup to boil.
  5. Turn the heat low and simmer for 15 minutes. Add sweet potato and cook more for 5 minutes. Add slices of chicken and cook for a few minutes. Divide the soup into serving bowls and serve!