- Put all but 1⁄4 cup of chicken broth, chicken breasts, and all dried herbs in a large soup pot.
- Cover, heat until boiling, and reduce to a simmer.
- Meanwhile, warm olive oil until shimmering in a large saucepan.
- To the pan, add vegetables and sauté until softened yet crispy and light brown on the edges.
- Add garlic and sauté for about two minutes more until garlic is golden brown (be careful not to burn it).
- Pour last 1⁄4 cup chicken stock in pan and stir quickly to remove bits from bottom of pan (deglaze).
- Add to soup pot.
- Remove cooked chicken and chop/shred into small pieces; return to the pot.
- Add quinoa.
- Cover and reduce heat.
- After 15 minutes, add seasalt and light pepper to taste and the minced parsley.
- Stir thoroughly.
- Remove about 2-3 cups of the stew and process thoroughly in blender and return to the pot. Stir well and cook 15 more minutes.
GF/DR
