Perfect food for a cold. “ ”

8 Cups of Chicken Broth
1 Boneless Chicken Breast (6 oz)
2 Large Garlic Cloves
2 Whole Medium Carrots
1 Cup of Shell Peas or Snow Peas
1 Center Stalk of Celery with the Young Leaves
1/2 Cup Onion
1 Bay Leaf
1/2 Cup Fresh Parsley
1/2 Teaspoon Mrs. Dash or other favorite salt free seasoning blend.
3/4 Cup Quinoa
1 Cup Fresh Sqeezed Meyer Lemon Juice

Add the broth, scrubbed and diced carrots, diced celery, peas, seasoning and quinoa to a 4 quart sauce pan and bring to a boil. Once the soup is boiling reduce the heat and simmer, stirring occasionally, for 30 minutes or until the vegetables are tender. While the soup is simmering, cube the chicken breast and brown with butter and pressed or minced garlic. When the chicken is almost done add in the finely snipped parsley (no stems) and the half a cup of chopped onion. Add the chicken to the soup once the vegetables are tender. Add in the lemon juice and stir to mix well. Discard the bay leaf and serve.

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