You don’t have to use chicken peices for this. You could you chicken breast, thighs or even better left over roast chicken. It was warming and hearty. If you’re on a weight loss program leave out the quinoa.
700g of chicken pieces
4 cups of water
4 cups of chicken stock
4 Tbsp of miso paste
1 tin crushed tomatoes
2 carrots sliced
1 cup button mushrooms sliced
4 cloves garlic crushed
2 tsp cumin
2 tsp coriander powder
1 small chilli, deseeded and chopped
1 small head of cabbage
1 cup of quinoa
½ cup fresh coriander with stems, finely chopped
½ cup fresh parsley, finely chopped
Cook the chicken pieces in the over or on a stove depending on how large they are. Once cooked remove, cool and pull meat off. Then in a seperate pan lightly fry the chicken with half the garlic, chilli, cumin, and coriander powder until garlic is cooked and set aside.
In a large saucepan add the water, miso paste, tomatoes, carrots, remaining garlic, cabbage and quinoa. Bring to the boil, lower temperature and simmer for 20-30 minutes.
Add the chicken and spice mix into the soup and simmer for another five minutes. Turn the heat off and stir in fresh herbs.