Name: Peruvian Chicken Soup

Ingredients:

• 1 small onion, pealed and quartered
• 1 rib celery, coarsely chopped
• 1 clove garlic
• Skin from a small jalapeño pepper
• 8 stems cilantro or flat-leaf parsley
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1/4 cup dried quinoa
• 1 boneless, skinless chicken breast
• 1/2 cup frozen green peas
• Flaky sea salt
• Freshly ground black pepper
• 1 or 2 limes for serving

Instructions:

• Blend onion, celery, garlic, jalapeño, cilantro, and oil in a blender or food processor to get a pesto like consistency; add a few tablespoons of broth in needed
• Cook mixture in a pot over medium heat for a minute while stirring
• Add the broth
• Add the quinoa, rinsed if needed
• Once the mixture begins to bubble, cover and cook for 15 minutes
• Cut the chicken into 5 or 6 pieces, adding them to the pot as it cooks
• Cook uncovered for 10 minutes, or until the chicken and quinoa are cooked through
• Use tongs to transfer the chicken to a cutting board and shred it with two forks
• Add the shredded chicken and the peas to the pot
• Cook until the peas are heated
• Add salt and pepper as needed, and serve
• Provide lime wedges to accompany the soup

Comments:

Source: Bonnie S. Benwick, Food section, Washington Post, April 18, 2018

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