Sunday, April 6, 2014


Olivia is very good at adapting recipes and tweaking them to make them her own.  Such is the case with this soup.  The combination of jalapeno peppers and ginger give it a delightful kick that soothes the soul on those still somewhat chilly Spring days.  If you are a little weary of chicken with rice, white chili, chicken noodle, etc. give your taste buds  a treat with this hearty soup.  Who knows, you may want to tweak it further and make it your very own variation.  Enjoy!


1 cup quinoa
2 heads garlic
olive oil
Kosher salt
8 cups chicken broth
1 purple onion, diced
2 medium carrots, peeled and sliced
freshly ground pepper
1/4 teaspoon celery seed
season salt to taste
10 jalapeño slices from a jar of pickled jalapeños (more or less to taste)
pinch of powdered ginger
2 cups shredded, cooked chicken

1)  Preheat the oven to 400 degrees.  Cut the tops off of both heads of garlic, and place on a large piece of foil.  Drizzle olive oil over each and sprinkle with Kosher salt.  Wrap the foil all the way up around the heads of garlic, so it makes a closed pouch.  Place in the oven for 30 minutes.  Remove, cool slightly, and then squeeze the heads of garlic so the roasted cloves pop out of the heads.  Set aside for a moment.
2)  In a stock pot, drizzle a bit of olive oil in the stock pot.  Place the onions in and begin to cook.  Add the carrots, and heat slightly over medium heat to soften both.
3)  Add the chicken broth, celery seed, ground pepper, ground ginger, and season salt to the stock pot.  Bring to a boil.
4)  Add the quinoa to the boiling chicken broth, cover, reduce to a simmer, and cook for 10 minutes.
5)  Meanwhile, add the roasted garlic to a small food processor, chopper, or blender.  Add the jalapeño slices to the garlic, and process until smooth.
6)  At the end of the 10 minutes, add the garlic and jalapeño mixture and shredded chicken to the broth.
7)  Simmer the soup for 10 minutes and serve immediately.

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