PERUVIAN CHICKEN SOUP

Peruvian Chicken Soup

• PREP: 10 mins

• COOK: 30 mins

• READY IN: 40 mins

from: washingtonpost.com

Ingredients

• 1 onion small, quartered

• 1 celery chopped

• 1 garlic cloves peeled

• 1 jalapeno small, seeded, finely chopped

• 1/4 cup parsley flat leaf

• 1 tablespoon Olive Oil

• 1/4 cup quinoa dry

• 11 ounces chicken boneless, skinless breasts

• 1 cup peas frozen, optional

• sea salt and pepper flaky sea salt

• 2 limes for serving

Instructions

1. Peel and quarter the onion. Coarsely chop the celery. Peel the garlic. Lay the jalapeño on the cutting board and use small serrated knife, chop finely, discarding stem and seeds.
   

2. Add those 4 ingredients to a blender or mini food processor, along with the parsley (leaves and stems) and oil; pulse until evenly green, with visible green bits. (If the mixture is difficult to break down, add some broth to get things moving.)
   

3. Pour the mixture into a saucepan over medium heat. Cook for 1 minute, stirring, then add the remaining broth.
   

4. Rinse the quinoa, and add it to the pan. Once the mixture starts to bubble, cover and cook for 15 minutes.
   

5. Meanwhile, cut the chicken crosswise into 5 or 6 pieces, adding them to the pot as you work. Cook, uncovered for 10 minutes, or until done.
   

6. (The quinoa will swell and “pop open” with little white curlicues, thickening the soup.)
   

7. Use tongs to transfer the chicken pieces to a cutting board and shred the meat. Return it to the pot and add peas, if using them.
   

8. Season with salt and pepper, as needed. Cut the limes into wedges to serve with the soup.