Chicken Asparagus Quinoa Soup

Ingredients

1 bunch fresh asparagus, cut into 2" pieces
5 oz fresh baby spinach
8 oz vermicelli, uncooked and broken into 3 inch pieces
1 cup quinoa, uncooked
1 lb chicken, cooked and chopped
8 cups chicken broth
pepper to taste

In large skillet, sautee asparagus and spinach in 3 tablepoons olive oil until tender crisp. Set aside. In large pot, brown vermicelli. Place in bowl and set aside. In same pot, cook quinoa in broth for 10 minutes. Add vermicelli and chicken. Cook for 7 minutes. Add asparagus, spinach and chicken. Stir until warm.

Serve as is or puree in food processor for dysphagia diets.

8 servings